Mexican Sour Cream Rice Casserole, EAK's

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

3 Tbsp unsalted butter, diced

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