Chile Cheese Rice

Cook rice. (Typically it's a 2-to-1 ratio: two cups of liquid to 1 cup of rice) You can use a rice cooker or cook on the stove top. To cook on stovetop, bring the 1 1/2 cups rice and 3 cups water to a boil. Lower the heat, cover with a lid and let simmer without stirring 15 to 20 minutes until rice is tender. Remove from heat. Let rest 5 minutes then fluff with fork. When rice is done, preheat oven to 350º Grease a 2-quart baking dish with butter. Combine cooked rice with sour cream and season with salt. Place half of the rice mixture in greased baking dish to create bottom layer. Use spatula to spread smoothly and ensure entire surface is covered. Add cubed cheese on top, followed by the green chile. Spread out as evenly as possible. Cover with remaining rice mixture. Top with shredded cheese. Dot with butter. (I used 6 pats of butter. You could use a little more.) Place in oven to bake for 30 minutes. Serve while still hot and enjoy!