Ingredients
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1 cup uncooked long grain white rice
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1 (14 ounce) can chicken broth
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1 cup reduced fat sour cream
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1 (4 ounce) can diced green chile peppers
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1 cup shredded Monterey Jack cheese, divided
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1 (8.75 ounce) can whole kernel corn, drained
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¼ cup finely chopped fresh cilantro
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salt and ground black pepper to taste
Directions
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In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
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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.
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Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.
