Rating: 4.5 stars 4.2
338 Ratings
  • 5 star values: 169
  • 4 star values: 114
  • 3 star values: 43
  • 2 star values: 4
  • 1 star values: 8

Baked rice with sour cream, cheese, diced chiles, cilantro, and corn. Would be great served with green enchiladas!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.

  • Stir sour cream, green chile peppers, 1/2 cup of Monterey Jack cheese, corn, and cilantro into cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with remaining cheese.

  • Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.

Nutrition Facts

287 calories; protein 9.9g; carbohydrates 36.9g; fat 11.4g; cholesterol 34.1mg; sodium 772.7mg. Full Nutrition