Tuesday, March 1, 2011
Sour Cream Rice
Sour Cream Rice (adapted from A taste of Home Cooking, originally from ...and a cookie for dessert)
1 cup uncooked minute brown rice
1 cup chicken broth
1 cup sour cream (I used fat free)
1 (4 ounce) can diced green chile peppers
1 cup shredded pepper Jack cheese, divided
1 cup shredded Monterey Jack Cheese, divided
1 can Corn kernels
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 cook according to package.
Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper/monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.