Mexican Sour Cream Rice Recipe

This recipe tastes even better when served with green enchiladas.

Ingredients of the Recipe:
1. 1/4 cup finely chopped fresh cilantro
2. 1 cup reduced fat sour cream
3. 1 cup uncooked long grain white rice
4. A 4 ounce can of diced green chile peppers
5. A 14 ounce can of chicken broth
6. 1 cup shredded Monterey Jack cheese divided
7. salt and ground black pepper to taste
8. An 8.75 ounce can whole kernel corn drained

Method of Preparation:
1. Boil rice and broth of the chicken in a pot. After some time, reduce heat to low and allow to boil gently for 20 minutes. Heat up the oven to 350 degrees F.

2. Grease a 1 1/2 quart casserole dish. Mix together corn, green chile peppers, 1/2 cup Monterey Jack cheese, sour cream and cilantro and add to the pot containing rice. Use salt and pepper for seasoning.

3. Put in the casserole dish and use the remaining cheese for topping. Place it in the oven but do not cover it. Bake for 20 minutes. Take it out when the cheese becomes bubbly and turns to light brown.