Mexican Sour Cream Rice

• Gluten free

• Produce

  • 1/4 cup Cilantro, fresh
  • 1 1/2 cups Corn, frozen
  • 1 (4 ounce can Green chile peppers

• Canned Goods

  • 1 (14 ounce can Chicken broth

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1 Salt and ground black pepper

• Dairy

  • 2 cups Pepper jack cheese
  • 1 cup Sour cream

Found on keyingredient.com

Ingredients

• 1 cup uncooked long grain white rice
• 1 (14 ounce) can chicken broth
• 1 cup sour cream
• 1 (4 ounce) can diced green chile peppers
• 2 cups shredded pepper Jack cheese, divided
• 1½ cups frozen corn
• ¼ cup finely chopped fresh cilantro
• salt and ground black pepper to taste

Directions

• Directions In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned. Both these recipes are awesome. Isn't it great too when you think "He would love this!"? I guess that makes me a total wife. Darn. :) That's a great idea. I hope it was good. We love this rice. I make it all the time. Is it possible to modify this to cook in a Crock-Pot? We have meal events at work, but everything has to be cooked or heated in a Crock-Pot, as we don't have an oven. Maybe using instant rice instead of uncooked rice? Also, what is the approximate number of servings for this? Thanks! I don't use a slowcooker (mine doesn't work properly and I've yet to buy a new one) so I'm not really sure how to make it that way. I think you could make the recipe as written and keep it warm in the Crock-Pot, especially if your baking dish fits inside. As for the number of servings, it depends what you'd be serving with it. If it's a side dish I'd say at least 6-8 servings. Add comment shake shack burgers stir fry
• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned. Both these recipes are awesome. Isn't it great too when you think "He would love this!"? I guess that makes me a total wife. Darn. :) That's a great idea. I hope it was good. We love this rice. I make it all the time. Is it possible to modify this to cook in a Crock-Pot? We have meal events at work, but everything has to be cooked or heated in a Crock-Pot, as we don't have an oven. Maybe using instant rice instead of uncooked rice? Also, what is the approximate number of servings for this? Thanks! I don't use a slowcooker (mine doesn't work properly and I've yet to buy a new one) so I'm not really sure how to make it that way. I think you could make the recipe as written and keep it warm in the Crock-Pot, especially if your baking dish fits inside. As for the number of servings, it depends what you'd be serving with it. If it's a side dish I'd say at least 6-8 servings. Add comment shake shack burgers stir fry