Preheat oven to 375 degrees F (190 degrees C). If your plan to bake it. There are two options for cooking here, baking or broiling. If you make everything, and immediately want to eat it, you can just broil it.
Finely chop the Green Bell Pepper (1/2).
Thinly slice the Scallion (1), whites and greens separated.
In the same pot you'll use to cook the rice, add the Green Bell Pepper and Ground Cumin (1 teaspoon) to the pot over medium heat with a drizzle of oil.
Stir the green pepper for 5 minutes or so until it starts to soften, then add the White Rice (1 cup). 1 cup makes plenty for 4 people!
Stir the rice with the green pepper for a minute to coat it in the oil, then toss in the white parts of the scallion.
Now, onto the Chicken Stock (2 cup). I like chicken stock in this - but vegetable stock or water would work just fine! Follow the instructions for cooking the rice and add that amount of liquid.
Then, cover the rice and cook using the directions provided until the rice is just cooked. Don't let it go too long - it'll cook a bit more in the oven!
Now add the Diced Green Chiles (1 can), half the Cheese (1/2 cup), Sour Cream (1/4 cup), and Cream Cheese (2 tablespoon) to the pot.
Stir everything together and taste! Add salt if you need to. I didn't because the chilies, cheese, and stock had plenty of salt.
Now, spread the mixture into a baking dish, and sprinkle the rest of the Cheese (1/2 cup) all over the top.
If you plan to eat right away, set under broiler and melt the cheese for 3 minutes or so and serve! The next step has baking instructions.
Or, if you make this in advance, bake the rice for 20 to 30 minutes in the preheated oven until it's heated through and the cheese on top has melted.
Top the rice with the scallion greens, and you've got rice!