Saturday, April 13, 2013

Mexican Sour Cream Rice

 

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We loved it and it wasn’t too spicy for the kids. Great Mexican side dish!

1 cup uncooked long grain white rice

1 (14 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can diced green chile peppers

2 cups shredded pepper Jack cheese, divided

1 1/2 cups frozen corn

1/4 cup finely chopped fresh cilantro

salt and ground black pepper to taste

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 375 degrees. Lightly grease a casserole dish with cooking spray.
Add sour cream, green chile peppers, 1 cup cheese, corn, and cilantro to the pot of cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with the remaining cheese.
Bake uncovered for 30 minutes, until cheese is bubbly and lightly browned.

 

Recipe from {Steak N Potatoes Kinda Girl}

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