Mexican Sour Cream Rice
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recipe
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Ingredients:
-
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
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 (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.
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