Sour Cream Rice with Chilies

2 cups uncooked instant rice
2 cups chicken broth
1/8 tsp garlic powder
1 cup shredded Cheddar cheese
1/2 cup sour cream
1 can (4 oz) chopped mild green chilies, drained

Mix rice, broth and garlic powder in Bean Pot. Cover and microwave on HIGH 9-10 minutes or until rice is tender and liquid is absorbed.

Stir in 1/2 cup of the cheese, sour cream and chilies. Cover and microwave 2-3 minutes or until heated through.

Sprinkle with remaining cheese. Cover and let stand about 4 minutes or until cheese is melted.