Side Pannel
Mexican Sour Cream Rice
Mexican Sour Cream Rice
- Recipe Submitted by Herb on 10/26/2014
Category: Main Dish, Healthy Recipes, Mexican
Ingredients List
- 1 can (14 ounce) chicken broth
- 1 cup sour cream
- 4 ounces diced green chilies
- 1 cup shredded monterey jack cheese
- 1 can yellow corn, drained
- 1/4 cup cilantro, chopped
- 1 cup uncooked rice, long grain (not minute rice)
Directions
1. Preheat oven to 350*F
2. In a large pot, bring the rice and chicken broth to a boil.
3. Reduce heat to low, cover, and simmer 20 minutes.
4. Spray a 1-1/2 quart casserole dish w/ non stick spray.
5. Once rice is done, mix in the sour cream, green chile peppers, 1/2 cup 6. Monterey Jack cheese, corn, and cilantro. Season with salt
7. Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese.
8. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
2. In a large pot, bring the rice and chicken broth to a boil.
3. Reduce heat to low, cover, and simmer 20 minutes.
4. Spray a 1-1/2 quart casserole dish w/ non stick spray.
5. Once rice is done, mix in the sour cream, green chile peppers, 1/2 cup 6. Monterey Jack cheese, corn, and cilantro. Season with salt
7. Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese.
8. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
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