Mexican Sour Cream Rice Best Dishes

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Mexican Sour Cream Rice

"Baked rice with cheese, diced chiles, cilantro, corn, and bitter cream. Would be amazing served with green enchiladas!"

Ingredients :

1 cup uncooked lengthy grain white rice
1 (14 ounce) can bird broth
1 cup reduced fat bitter cream
1 (four ounce) can diced inexperienced chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (eight.Seventy five ounce) can complete kernel corn, tired
1/4 cup finely chopped clean cilantro
salt and floor black pepper to flavor

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

In a big pot, deliver the rice and chook broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Preheat oven to 350 stages F (175 tiers C). Lightly grease a 1-half quart casserole dish.
In the pot with the cooked rice, blend the sour cream, inexperienced chile peppers, half of cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and pinnacle with closing cheese.
Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and gently browned.

Notes :

Try the use of a Reynolds® sluggish cooker liner in your slow cooker for less complicated cleanup.

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