Mexican Sour Cream Rice

Ingredients

• 1 can (14 ounce) chicken broth
• 1 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
• 1 cup sour cream
• 4 ounces diced green chilies
• 1 cup shredded Monterey jack cheese
• 1 can (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
• 1/4 cup cilantro, chopped
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350*F
2. In a large pot, bring the rice and chicken broth to a boil.
3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
4. Spray an 8x8 square casserole dish with non-stick spray set aside.
5. Once rice is done, all chicken broth will be absorbed.
6. Turn off burner and place pot on a cool burner.
7. Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
8. Season with salt and mix again.
9. Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
11. Serve immediately!

Notes