Heat a pot to medium heat with a drizzle of olive oil. Add the cumin and green pepper. Cook for 3 - 5 minutes until slightly softened.

Add the rice. Stir for 2 minutes to coat the rice in the oil and lightly toast, then add the scallion whites and the stock. Cover, and cook the rice until done.

To the cooked rice, add the sour cream, cream cheese, canned chilies, and half the grated cheese. Stir, and taste. Add salt if you'd like.

Spread the rice mixture into a baking dish and top with the rest of the cheese.

To cook, broil the top (if the rice is still hot), or bake at 375F for 20 - 30 minutes until hot throughout and melty on top.