Saturday, April 18, 2009

Mexican Sour Cream Rice

I just found the pictures from this meal on my hard drive and was instantly reminded how much I enjoyed the rice. Unfortunately, I don't remember much about the pork chop, it must not have been anything special. The rice dish has made it into my side rotation several times since.

Mexican Sour Cream Rice
From: Lauren's Kitchen

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro (I think I left this out)
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 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey 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.

1 comment:

  1. What a great rice recipe! You could even submit this to the Foodie Films blogging event I'm hosting where we are featuring Mexican inspired recipes. Details are in my blog's left sidebar!