Mexican Sour Cream Rice

By kimberly687

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

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.