Mexican Sour Cream Rice

I saw this recipe at Brooke’s website — and I actually browsed on by. It had corn in it, and DH has an aversion to corn as a “filler” in foods.

But when we decided to make Tortilla Crusted Fish — well, I wanted that sour cream-y rice! So I caved, and left the corn out.

Original recipe below. I thought it was only so-so (it bugged me that I could tell the chiles were canned), but DH said it’s the best rice he’s ever eaten, and he wants it again, immediately.

Mexican Sour Cream Rice
(Brooke’s Blog)

1 cup uncooked long grain white rice ( I used a mix of white and brown 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 (I used a Mexican Blend because I had it on hand)
1 (8.75 ounce) can whole kernel corn, drained (I omitted)
1/4 cup finely chopped fresh cilantro (I used about 1/8 cup…DH was leery of it)
salt and ground black pepper to taste

Directions
– In a large pot, bring the rice and chicken broth to a boil — reduce heat to low, cover, and simmer 20 minutes
– Preheat the oven to 350 degrees F — lightly grease a 1 1/2 quart casserole dish
– In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup cheese, corn, and cilantro — season with salt and pepper
– Transfer to the prepared casserole dish and top with remaining cheese
– Bake uncovered 30 minutes, or until the cheese is bubbly and lightly browned