When I saw this recipe I knew I had to try it because I love sour cream in things. This is a dish you can really play around with. It is a perfect side dish for almost any Mexican meal. You can add diced tomatoes, jalapenos, black beans and various other ingredients. I decided to turn this into a full meal and add chicken to it...great decision! Also after reading some of the reviews about the rice being a little dry I added in some cream cheese.
Adapted from Allrecipes. Also seen on ...and a cookie for dessert
1 cup uncooked long grain white rice
2 cups chicken broth
1 cup sour cream
4 ounces cream cheese
1 (4 ounce) can diced green chilies
1 cup shredded Mexican blend cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
12.5 ounces chicken, cooked and shredded
1/4 cup finely chopped fresh parsley
salt, pepper and garlic powder to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Preheat oven to 350 degrees F. Lightly grease a 9X9 baking dish.
In the pot with the cooked rice, mix the sour cream, cream cheese, green chilies, 1/2 cup Monterey Jack cheese, corn, and parsely . Season with salt, pepper and garlic powder. Transfer to the prepared dish, and top with remaining cheese.
Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.