Ingredients
6
6 servings
- •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
- •0.25 cup finely chopped fresh cilantro
- •salt and ground black pepper to taste
Instructions
- In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
- Stir sour cream, green chile peppers, 1/2 cup of Monterey Jack cheese, corn, and cilantro into cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with remaining cheese.
- Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.
Nutritional Facts
Per 6 servings
- Calories: 287
- Carbohydrate: 37g
- Fat: 11g
- Fiber: 1g
- Protein: 10g
- Sugar: 2g
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