- 1 cup uncooked instant rice
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (4 ounce) can chopped green chile peppers
- 1 cup sour cream
- 1/2 cup shredded Cheddar cheese
- Preheat oven to 325 degrees F (165 degrees C).
- In an 8×8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
- Bake in preheated oven for 25 minutes.