Recipe: Mexican Sour Cream Rice

Mexican Sour Cream Rice
adapted from: A Taste of Home Cooking

• 1 cup uncooked long grain white rice
• 1 (14 ounce) can chicken broth
• 1 cup sour cream
• 1 tsp chili powder
• 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

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. Lightly grease a 1-1/2 quart casserole dish.
2. In the pot with the cooked rice, mix the sour cream, chili powder, 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.