Preheat oven to 375=83. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Drain fat. Add water and next 6 ingredients (water through chilies); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside. Combine the rice, sour cream, sliced green onions and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375=83 for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving. Per serving: 372 Calories; 11g Fat (26% calories from fat); 24g Protein; 42g Carbohydrate; 50mg Cholesterol; 323mg Sodium Recipe by: Cooking Light - April 1997 Posted to Digest eat-lf.v097.n189 by on Jul 27, 97