Mexican Sour Cream Rice

janet s


soooo good

★★★★★ 2 votes


1 can(s)
chicken broth 14 oz
1 c
sour cream
4 oz
diced green chiles
1 c
shredded monterey jack cheese
1 can(s)
canned yellow corn 8 3/4 oz drained
1/4 c
cilantro chopped
1 c
uncooked white rice


1In 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
2Spray 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
3Transfer 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.

About Mexican Sour Cream Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican