Mix rice and broth in a 2-quart microwave-safe dish. Cover tightly and microwave on HIGH for 9 to 10 minutes or until rice is tender and liquid is absorbed.
Stir in half the cheese and all the sour cream and chiles. Cover tightly and microwave on HIGH another 2 to 3 minutes.
Sprinkle with remaining cheese. Cover and let stand about 4 minutes to melt the cheese before serving.
Servings: 4