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Ingredients:

1 cup uncooked rice
1 1/2 cups chicken broth
1 cup sour cream
1 (4- ounce) can diced green chili
1 cup Monterey Jack cheese
1 (11-ounce) can corn, drained
2 tablespoons fresh cilantro
1 teaspoon salt
3/4 teaspoon pepper

Preheat oven to 350°. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. When rice is done, mix the rest of the ingredients in with it until evenly distributed. Pour mixture into a greased casserole dish and bake uncovered 30 minutes until cheese is bubbly and lightly browned.

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