Mexican Sour Cream Rice
Ingredients:
- 1 cup uncooked long grain white rice
- 1 (14 ounce) can chicken broth
- 1 cup reduced fat sour cream
- 1 (4 ounce) can diced green chile peppers
- 1 cup shredded Monterey Jack cheese, divided
- 1 (8.75 ounce) can whole kernel corn, drained
- 1/4 cup finely chopped fresh cilantro
- salt and ground black pepper to taste
Directions:
- 1 In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
- 3 In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
- 4 Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Nutrion facts:
| Total Fat | 11.4g | 17% |
| Saturated Fat | 7.0g | |
| Cholesterol | 34mg | 11% |
| Sodium | 773mg | 31% |
| Potassium | 200mg | 6% |
| Total Carbohydrates | 36.9g | 12% |
| Dietary Fiber | 1.4g | 6% |
| Protein | 9.9g | 20% |
| Sugars | 2g | |
| Vitamin A | 577IU | |
| Vitamin C | 14mg | |
| Calcium | 196mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 4mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 29mg | |
| Folate | 82mcg |
