Mexican Sour Cream Rice

Long grain white rice simmered in chicken broth. Sour cream, green chili pepper, Monterey Jack cheese, whole kernel corn, and chopped fresh cilantro are added to cooked rice. Mixture is spread into casserole dish, topped with more cheese and baked until bubbling.

Ingredients -

1 cup Uncooked Long Grain White Rice
1 (14 ounces) can Chicken Broth
1 cup Reduced-Fat Sour Cream
1 (4 ounces) can diced Green Chili Peppers
1 cup shredded Monterey Jack Cheese, divided
1 (8.75 ounces) can Whole Kernel Corn, drained
1/4 cup finely chopped Fresh Cilantro
Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Add uncooked long grain white rice and chicken broth to large saucepan. Bring to a boil over high heat.

2. Reduce heat to low, cover, and simmer 20 minutes. Remove rice from heat.

3. Preheat oven to 350 F.

4. Grease a 1-1/2 quart casserole dish with film of butter.

5. Stir sour cream, green chili pepper, 1/2 cup Monterey Jack cheese, whole kernel corn, and chopped fresh cilantro into rice.

6. Season with salt and fresh ground black pepper.

7. Spread rice mixture evenly into the prepared casserole dish. Sprinkle rice with remaining cheese.

8. Bake casserole uncovered for 30 minutes in preheated oven.

Cooking Tip

Green Chili Peppers

Canned green chili peppers can be found in most supermarkets alongside the other canned vegetables or in the Mexican food section. The green chili is actually an Anaheim pepper, a fresh chili pepper that can be found in most produce sections.

Cooking Tip

Long Grain White Rice

The husk of the kernel has been removed and the layers of bran have been milled, leaving only the white grain remaining. Long grain white rice is moist when cooked with a soft texture.

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