Green Chili Rice

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) shredded cheddar cheese
1 ½ cups uncooked instant rice

      In a bowl, combine the soup, sour cream, chilies and cheese.  Stir in uncooked instant rice.  Transfer to a greased shallow 1-1/2 qt baking dish.  Bake, uncovered at 350 degrees for 20 minutes or until rice is tender.  Makes 4-6 servings.