Country of origin: Uruguay

1 Tablespoon oil
2 Cups rice
1/2 onion, diced
1 teaspoon salt
1 teaspoon oregano
1 small can diced green chiles
4 cups water
1 pint sour cream

Saute dry rice in saucepan with oil until slightly browned. Stir in onion and spices and stir over medium heat for 3 minutes. Add diced green chilies and water. Cover and simmer for about 20 minutes or just until the water is absorbed. Serve with sour cream.