Baked rice with sour cream, cheese, diced chiles, cilantro, and corn. Would be great served with green enchiladas!
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
- ¼ cup finely chopped fresh cilantro
- salt and ground black pepper to taste
Directions
Step 1
In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
Step 3
Stir sour cream, green chile peppers, 1/2 cup of Monterey Jack cheese, corn, and cilantro into cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with remaining cheese.
Step 4
Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 287 | |
% Daily Value * | |
Total Fat11g | 15% |
Saturated Fat7g | 34% |
Cholesterol34mg | 11% |
Sodium773mg | 34% |
Total Carbohydrate37g | 13% |
Dietary Fiber1g | 5% |
Total Sugars2g | |
Protein10g | |
Vitamin C14mg | 70% |
Calcium196mg | 15% |
Iron2mg | 9% |
Potassium200mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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