Spicy Monterey Rice

2 cups water
1 cup uncooked long grain rice
1 tbsp. Wyler’s® or Steero® Chicken flavor Instant Bouillon
1 16oz. sour cream, at room temp.
1½ cups shredded Colby cheese
1 cup shredded Monterey Jack cheese
1 4oz. chopped green chilies, undrained
½ cup chopped red bell pepper

In medium saucepan, combine water, rice and bouillon; bring to a boil. Reduce
heat; cover and simmer 15 minutes or until rice is tender.

In large bowl, combine all ingredients except ½ cup Colby; mix well. Turn into
buttered 1½ qt. baking dish. Bake 20 to 25 minutes. Top with remaining ½ cup
cheese; bake 3 minutes longer or until cheese melts. Let stand 5 minutes.
Refrigerate leftovers.

Makes 6 servings