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Sour Cream Rice |
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Serves: 6 Print this Recipe1 cup uncooked rice 1 1/2 cups chicken broth 1 cup sour cream 1 4-ounce can diced green chilies 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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