Mexican Sour Cream Rice

Ingredients

• 1 cup uncooked long grain white rice
• 1 can chicken broth , 14 ounce
• 1 cup reduced fat sour cream
• 1 can diced green chile peppers , 4 ounce
• 1 cup shredded Monterey Jack cheese , divided
• 1 can whole kernel corn , 8.75 ounce
• 0.25 cups finely chopped fresh cilantro
• salt and ground black pepper to taste

Instructions

1. 1

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

2. 2

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

3. 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. 4

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