Mexican Sour Cream Rice

Ingredients

• Servings: 6
• 1 cup uncooked long grain white rice
• 1 (14 ounce) can chicken broth
• 1 cup reduced fat sour cream
• 1 (4 ounce) can diced green chile peppers
• 1 cup shredded monterey jack cheese, divided
• 1 (8.75 ounce) can whole kernel corn, drained
• 1/4 cup finely chopped fresh cilantro
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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 (175 degrees c). lightly grease a 1-1/2 quart casserole dish.
• in the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup monterey jack cheese, corn, and cilantro. season with salt and pepper. transfer to the prepared casserole dish, and top with remaining cheese.
• bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.