PERFECT side dish for really any meal! It's super delicious! I used a can of Mexicorn instead of corn and diced green chilis. I also added about 1/2-1 c sharp cheddar cheese. I'm thinking that you can play this up in so many different ways: add chicken to make it a main dish casserole, add black beans instead of corn, add a little salsa or taco seasoning to spice it up and make it more of a spanish rice...etc...the possibilites are endless!1 cup uncooked long grain white or brown rice
1 (14 oz) can chicken broth
1 cup sour cream
1 (4oz) can diced green chilis
1 cup shredded Monterey Jack cheese, divided
1 (8 oz) can corn, drained
Salt and pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer 20 minutes or until fully cooked.
Preheat 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 chili peppers, 1/2 cup Monterey Jack cheese and corn. Season with salt and pepper. Transfer to prepared casserole dish, and top with remaining cheese.
Bake uncovered for 30 minutes until cheese is bubbly and lightly browned.
*From Carries Sweet Life
1 (14 oz) can chicken broth
1 cup sour cream
1 (4oz) can diced green chilis
1 cup shredded Monterey Jack cheese, divided
1 (8 oz) can corn, drained
Salt and pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer 20 minutes or until fully cooked.
Preheat 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 chili peppers, 1/2 cup Monterey Jack cheese and corn. Season with salt and pepper. Transfer to prepared casserole dish, and top with remaining cheese.
Bake uncovered for 30 minutes until cheese is bubbly and lightly browned.
*From Carries Sweet Life
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