Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chorizo; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper(s); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the chorizo is cooked through. Turn off the heat. Transfer to the pot of cooked rice. Add half the sour cream and stir to combine. Taste, then season with salt and pepper if desired.

Place the tortillas on a work surface. Spread about half the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the monterey jack. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

Meanwhile, season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the seasoned sour cream. Enjoy!