1 package Spanish rice (such as Zattaran’s)
1 can chicken broth (or Chicken Stock)
1/3 c chopped onion
2 T chopped green chilies
8oz can tomato sauce
½ c sour cream
½ c shredded Monterey Jack cheese
Cook the rice according to package directions, except add the onion and green chilies, and replace the water with chicken stock. Let cool a bit, poor into a casserole. Spread the tomato sauce over, then the sour cream, and top with the cheese. Bake at 350 until heated through and cheese is melty.