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MICROWAVE MEXICAN RICE WITH CHICKEN

1/2 med. onion, finely chopped
2 tbsp. butter or margarine
1 (2 oz.) can diced green chiles, drained
2 tbsp. fresh cilantro, chopped or 1/2 tsp. dried cilantro
2 c. cooked white rice
1 (10 oz.) pkg. frozen corn, thawed
3/4 c. sour cream
1 c. grated Cheddar cheese

Place onion and butter in a large microwave safe bowl and microwave on high for 2 minutes or until onion is tender. Stir in the chiles, cilantro, rice and corn. Cover tightly and microwave on high 2 to 3 minutes or until hot throughout. Stir. If necessary, microwave 1 to 2 minutes longer. Stir in sour cream and Cheddar cheese. Cover again and microwave on high 2 to 3 minutes or until cheese is melted.