Mexican Sour Cream Rice
Servings 6 people
Ingredients
- 3 cups cooked rice
- 1 cup sour cream
- 4 oz can diced green chiles
- ¾ cup shredded monterey jack cheese, divided
- ½ cup shredded pepper jack cheese
- ½ cup shredded sharp cheddar
- 15.25 oz can whole kernel corn, drained drained
- 1 ½ teaspoon dried cilantro (or ¼ cup freshly chopped cilantro)
- ¼ teaspoon ground cumin
- Salt and Pepper to taste
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8 casserole dish with cooking spray.
- In medium bowl, add cooked rice, sour cream, green chiles, ½ cup monterey Jack cheese, pepper jack cheese, corn, cumin, and cilantro. Mix to evenly combine.
- Season with salt and pepper. Transfer to the prepared casserole dish, and top with cheddar cheese and remaining monterry jack cheese.
- Bake uncovered 30 minutes or until cheese is bubbly and lightly browned.