I would have hated this dish as a kid, so Miss F must take after me. This must mean she will grow to enjoy it when she is older, right? She was not a fan at all, but C and I enjoyed it very much. C did say that Rice-a-Roni would have been preferable, he even called it a "tasty treat" when describing it to Miss F. I was shocked that she didn't enjoy it, she usually loves rice and I thought the addition of cheese and corn would make her happy. She explained that she likes all those things individually, just not mixed up together. Nonetheless, this was a great side dish and I enjoyed it much more than my usual TexMex side dish go-to of beans. Thanks to Taste of Home for the fantastic recipe!
1 cup uncooked long grain white rice
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterrey Jack cheese, divided
1 ½ cups frozen corn
salt and ground black pepper
In a sauce pan, 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 ½ quart casserole dish.
Stir together the rice, sour cream, green chiles, ½ cup of the cheese and corn, season with salt and pepper. Transfer to the prepared casserole dish and top with the remaining cheese. Bake uncovered 30 minutes, until cheese is bubbly and lightly browned.
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