Mexican Sour Cream Rice

Sour Cream Rice

Serves 6


1 cup uncooked long grain white rice
1 (14.75 ounce) can chicken broth (1¾ cups)
1 cup sour cream
1 (4 ounce) can diced green chile peppers
1½ cups (12 ounces) shredded Monterey Jack cheese, divided
1 (11 ounce) can Mexicorn®, drained (corn, red & green bell peppers) or Southwestern Corn (corn, red bell peppers, and black beans)
¼ cup finely chopped fresh cilantro
1 tablespoon Olde Westport Border Bandito's Salsa Spice Blend®


In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350 degrees. Lightly grease a 7x11 inch baking dish. In the pot with the cooked rice, mix the sour cream, green Chile peppers, ½ cup Monterey Jack cheese, corn, cilantro and Olde Westport Border Bandito's Salsa Spice Blend®. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes or until cheese is bubbly and lightly browned.