Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and sauté for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes.

Stir in the chicken broth and the beans; season with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.

Preheat a broiler. Using a fork, fluff the rice and stir in the chopped hatch chiles. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the crema or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.

Remove from the oven and serve with fresh spinach (optional)