This tasty rice recipe is from A Taste of Home Cooking Blog, and it complimented our tamales perfectly. Yes I cheated I bought pre-made, but they are so good. They are made at the local market down the street, and every week they have a different flavor. These we chicken, jalapeno, and tomatillo. But back to her blog.....She made these great looking Texas BBQ Quesadilla, and those are definitely on my list to make. I did slightly modify this recipe.
1 cup uncooked long grain white rice (1 cup brown rice)
1 (14 ounce) can chicken broth ( 2 cups homemade chicken broth)
1 cup sour cream (Light sour cream)
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided (2% , of coarse)
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste
- 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.
- Lightly grease a 1-1/2 quart casserole dish.
- In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper.
- Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.