Mexican Sour Cream Rice

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

Step: 1

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

Step: 2

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

Step: 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. Transfer to the prepared casserole dish, and top with remaining cheese.

Step: 4

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

Per Serving: 287 calories; protein 9.9g; carbohydrates 36.9g; fat 11.4g; cholesterol 34.1mg; sodium 772.7mg.

Getting stay in and make food your food instead of eat in the evening out is already a process in the right direction if you’re focusing on eating healthier. There’s no best way to know precisely what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .