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!
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
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.
Prep time 15: Total cooking time: 50 minutes
*Derived from Just a Pinch Recipes
- Chile Rice Recipe (kraftrecipes.com)
- Tex-Mex Chicken Bowl~Slow cooker recipe (dishingitoutwithclarissa.com)
- Yaki Meshi やきめし / Japanese Stir-Fried Rice (fae-magazine.com)