Sour Cream Rice

• Gluten free

• Produce

  • 1/2 cup Cilantro
  • 1 15.25 oz. can Corn
  • 4 Ox. can green chiles

• Canned Goods

  • 1 14 oz. can Chicken broth

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1/2 tsp Garlic salt

• Dairy

  • 1 cup Monterey jack/mexican cheese
  • 1 cup Sour cream

Found on lilluna.com

Ingredients

• 1 - 14 oz. can chicken broth
• 1 cup uncooked, long grain rice
• 1 cup sour cream
• 4 ox. can green chiles
• 1 cup shredded Monterey Jack/Mexican cheese (divided)
• 1 - 15.25 oz. can corn, drained
• ½ cup cilantro, chopped (and divided)
• ½ teaspoon garlic salt

Directions

• Preheat oven to 350.
• Add rice and chicken broth to a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 16-18 minutes.
• Remove pot from heat when done and add sour cream, green chiles, ½ cup cheese, corn, half the cilantro, and garlic salt. Mix well.
• Pour rice mixture into a greased 8x8 pan and top with the rest of the cheese.
• Bake for 25 minutes. Top with fresh cilantro and serve warm. ENJOY!