Ingredients
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1 can(s)chicken broth 14 oz
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1 csour cream
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4 ozdiced green chiles
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1 cshredded monterey jack cheese
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1 can(s)canned yellow corn 8 3/4 oz drained
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1/4 ccilantro chopped
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1 cuncooked white rice
How to Make Mexican Sour Cream Rice
- 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.
