Mexican Sour Cream Rice
can diced green chiles
shredded monterey jack cheese, divided
shredded pepper jack cheese
shredded sharp cheddar
can whole kernel corn, drained
dried cilantro (or ¼ cup freshly chopped cilantro)
Salt and Pepper
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.