Tuesday, October 13, 2009

Creamy Cilantro-Corn Rice

We paired this rice with a Slow Cooker Salsa Chicken recipe. I really liked the corn in this- the corn kept its crunch, even with the baking. I did feel the rice- despite all the great ingredients within- tasted a bit bland and wasn't as creamy as I'd hoped... maybe I need to add more seasoning to it next time? Or even reduce the amount of rice in half? Regardless, it made a TON of rice, and I will easily halve this recipe next time.

1 cup uncooked long grain white rice (Will halve this next time)
1 (14 ounce) can chicken broth (Will halve this next time)
1 cup reduced-fat sour cream (Used fat-free)
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
15-oz can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
Salt and ground black pepper to taste

1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
3. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper.
4. Transfer to the prepared casserole dish, and top with remaining cheese.
5. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Source: Found on Rediscovering the Joy of Cooking, originally on Carrie's Sweet Life


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