1 6 oz pkg dry instant long grain and wild rice mix
1 8 oz container sour cream
1 4 oz can chopped green chiles, drained
1 16 oz pkg shredded Cheddar cheese
Preheat oven to 325 deg. Lightly grease a medium baking dish. Prepare the instant long grain and wild rice mix according to package directions. Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers. Bake 25 minutes in the preheated oven, or until bubbly.