Saturday, May 4, 2013

Sour Cream Rice

Cinco de Mayo is literally around the corner (tomorrow), and Mexican being my favorite kind of food, I am sure to join in the festivities!  I live in an agricultural area that has Mexican culture abounding!  In fact, for lunch my little fam is headed over to the big Cinco de Mayo festival in town, and I can't wait to get some awesome food!

This rice would make a great side to any spicy entree you are serving up for the big day.  Enjoy!

Mexican Sour Cream Rice

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
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 simmer 20 minutes. 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 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.

Recipe Source:  Taste of Home Cooking

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