rice and sour cream

Name: Rice and Sour Cream
Prep time: 20 min
Cook time: 30 min
Yield: 6
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; - 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

(1 RATING)

45 Pinches

Penny Hall

Tucson, AZ

Updated on Jul 15, 2011

This is a recipe the whole family will love.

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prep time 20 Min

cook time 30 Min

method ---

yield 6 serving(s)

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
- 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

How To Make rice and sour cream

Step 1

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish. 3. 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. 4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
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