Mexican Sour Cream Rice

Pretty much everyone that knows me knows how much I adore my rice cooker.  I can’t help it!   When it finally dawned on me that I should have been using a rice cooker all these year, I had no idea where to start.  First I checked out Consumer Reports and then I went to Amazon.  I was so overwhelmed with rice cookers.  Who better to ask than my girl friend Matilde.  She and her family make rice just about every day!  Once I made the decision of which rice cooker to purchase, I haven’t looked back!  And am seriously considering a bigger version of the one I have.  A lot of lovely things come out of my rice cooker, including this dish!

Ingredients:

1 (14 oz) can chicken broth
1 cup sour cream
4 oz diced green chiles (I omitted)
1 cup shredded Monterey Jack cheese
1 (8 ¾) can yellow corn, drained (I used frozen)
¼ cup cilantro chopped (I omitted)
1 cup uncooked rice

Preparation:

In rice cooker, add rice and chicken broth.  Set it and forget it.  Or, if preparing in a pot, bring rice and broth to a boil.  Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350°.  Spray a 1 ½ quart casserole dish with non-stick cooking spray.  When rice is done, in a large bowl mix sour cream, green chile peppers (if using), ½ cup Monterey Jack cheese, corn, and cilantro with cooked rice.  Season with salt.

Transfer mixture to prepared baking dish and top with remaining ½ cup cheese.  Bake uncovered 30 minutes, until cheese is bubbly and lightly browned.

Serves 4

Prep time 15: Total cooking time: 50 minutes

Mexican Sour Cream Rice

*Derived from Just a Pinch Recipes

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