Makes about 8 - 10 (1/2 cup) servings ?? 1 cup uncooked long grain white rice 1 (14-oz / 414g) can low-sodium chicken broth 1 cup sour cream, an 8-oz container 1 (4-oz / 113g) can diced green chile peppers 2 cups shredded Pepper jack cheese (about 0.5-lb.), divided use 1.5 cups fresh or frozen yellow sweet kernel corn 1/4 cup minced fresh cilantro leaves, about 12 stems Ground black pepper, to taste Optional 3 Tbsp unsalted butter, diced Directions Assemble all ingredients. Set aside about 1/4 cup of the shredded cheese to use as a topping. Preheat oven to 350ºF. Lightly butter or apply cooking spray to the inside of a 1.5-quart baking dish; set aside. In a large covered saucepan, bring the uncooked rice and the chicken broth to a boil. Then, reduce heat to Low. Cover and simmer for twenty (20) minutes. Use a fork to fluff the cooked rice. To the saucepan, add the butter, if using, and then, the remaining casserole ingredients; stir well. Transfer rice mixture to the prepared casserole dish. Evenly sprinkle the reserved 1/4 cup shredded cheese over the top. Bake, uncovered, in preheated 350ºF oven until warmed through and the cheese bubbles and is lightly browned, about thirty (30) minutes. Serve warm. Note: Kraft Mexican Style Four Cheese Blend is a good topping here. July 4th 2016 Easter 2016 Christmas Eve 2014 |