14 oz chicken broth ▢1 cup uncooked long grain rice ▢1 cup sour cream ▢4 oz green chilies ▢1 cup Monterey Jack Cheese shredded, divided, or Mexican blend ▢15.25 oz corn drained ▢1/2 cup cilantro chopped and divided ▢1/2 tsp garlic salt (with parsley flakes)


Step - 1

Preheat the oven to 350 degrees.  

In a large pot, combine the rice and chicken broth and heat to a boil. Cover and decrease the temperature to low. Simmer for sixteen to eighteen minutes.  

Step - 2

When the cooking is complete, remove the pot from the heat and stir in the sour cream, green chilies, half of the cilantro, maize, and garlic salt. Mix thoroughly.  

Step - 3

After pouring the rice mixture into an 8-by-8-inch pan that has been greased, sprinkle with the remaining cheese.  

Step - 4

While baking, set aside for 25 minutes. Serve warm with fresh cilantro on top. 

Step - 5

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