Mexican Sour Cream Rice
By kimberly687
Rate this recipe
4.5/5
(28 Votes)
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Ingredients
- 1 can chicken broth (14 oz)
- 1 cup sour cream
- 4 oz diced green chiles
- 1 cup shredded Monterrey jack cheese
- 1 can canned yellow corn (8 3/4 oz), drained
- 1/4 cup cilantro chopped
- 1 cup uncooked white rice
Details
Servings 1
Adapted from justapinch.com
Preparation
Step 1
Directions
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350 degrees F
Spray a 1-1/2 quart casserole dish w/ non stick spray. Mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro w/ the cooked rice. Season with salt
Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
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