Ingredients
Long grain white rice (1c uncooked), reduced fat sour cream (1 1/2c), shredded Monterey Jack cheese, divided (1c), chicken broth (1can or 14oz), finely chopped fresh cilantro (1/4c), green chili peppers, diced (1can or 4oz), salt and ground pepper (to taste), drained whole Kernel corn (1can).

Method Of Preparation:-
First heat the oven to 350 degrees F. Take a casserole dish of 1 ½ quarter and lightly grease it. Take a large pot, add rice and chicken broth in the pot. Place the pot on heat and keep the rice and broth to boil. Then cover the pot, reduce the heat to low and keep it to simmer for about 20 minutes or until the rice gets cooked. Add the sour cream, ½ cup of Monterey Jack cheese, cilantro, corn, green chili peppers in the cooked rice. Add salt and pepper in the rice to season it. Now put the rice mixture in the greased baking dish and then sprinkle the remaining cheese on the top. Place the dish in the preheated oven and bake it for about 30 minutes. When the cheese gets bubbly then take out the dish from the oven. Now the rice gets ready to serve.

Number Of Servings – 6