In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Preheat the oven to 350 degrees. 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, top with remaining cheese.
Bake uncovered for 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Originally Submitted
7/9/2011
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