When butter is melted, add in the rice and bring back to a boil. Lower the heat to very low and cover. Allow to cook for 25-30 minutes, until all the water is absorbed.
2 cups long grain white rice
Take the cooked rice and spread it in a 9x13 pan, allowing it to cool while you work.
In a bowl, combine the sour cream with 1/4 cup of the onion and the cilantro. Salt to taste.
1 cup sour cream, 3/4 cup onion, 1/4 cup cilantro
In a pan, saute the garlic and the rest of the onion in the oil. Stir in the peppers and frozen corn. Saute for about 1 minute.
3/4 cup onion, 2 Tbsp vegetable oil, 2 cans (4 oz) diced green chiles (fire roasted), 1 garlic clove, 1 beg (12 oz) frozen corn
Add the sour cream mixture, vegetables and cheese to the rice in the pan and stir to combine.
8 oz Monterey Jack cheese
Bake at 350 for 30 minutes, or until heated through.
Notes
If you have a rice cooker or multi-cooker, use that to make the rice if desired.
Use freshly grilled corn for amazing flavor (even if it is more work)
Stir in some rotisserie chicken or leftover taco meat to make this a whole meal!