Mexican Sour Cream Rice

1. 1

   In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

2. 2

   Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.

3. 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. 4

   Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.