Baked rice with sour cream, cheese, diced chiles, cilantro, and corn. Would be great served with green enchiladas!
Ingredients
- 1 cup uncooked long grain white rice
- 1 , 14 ounce
- 1 cup reduced fat sour cream
- 1 , 4 ounce
- 1 cup shredded Monterey Jack cheese , divided
- 1 , 8.75 ounce
- 0.25 cups finely chopped fresh cilantro
- salt and ground black pepper to taste
Instructions
-
1
In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
-
3
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.
-
4
Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.
Nutrition Facts
Per serving
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