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Ingredients
- 1 C. long grain white rice
- 14 oz. chicken broth
- 1 C. sour cream (reduced fat)
- 4 oz. diced green chilies
- 1 C. cheese
- 1 C. frozen corn
- 1/4 C. cilantro, chopped
- salt & pepper
Preparation
Step 1
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°F. Lightly grease a 1½ quart dish. In the pot with the rice, mix the sour cream, chilies, ½ cup cheese, corn and cilantro. Season with salt and pepper. Transfer to dish and top with remaining cheese. Bake uncovered for 30 minutes.