Mexican Sour Cream Rice
1/2 cup rice; uncooked
14 oz chicken broth
1/2 cup sour cream
4 oz green chile peppers
1/2 cup Monterey Jack Cheese; shredded
8.75 oz corn; drained
2 tablespoon cilantro
In 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 (175 degrees C). Lightly grease a 1-1/2 quart casserole dish. 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. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
