Description
Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
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
- ΒΌ cup finely chopped fresh cilantro
- salt and ground black pepper to taste
Instructions
- In a large pot
- bring rice and chicken broth to a boil. Reduce heat to low
- cover
- and simmer for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
- Stir sour cream
- green chile peppers
- 1/2 cup of Monterey Jack cheese
- corn
- and cilantro into cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with remaining cheese.
- Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6