Ingredients
14ozchicken broth
1cuplong grain rice,uncooked
1cupsour cream
4ozgreen chiles
1cupmonterey jack cheese,shredded, divided, or Mexican blend
15¼ozcorn,drained
½cupcilantro,chopped, divided
½tspgarlic salt
Preparation
Preheat oven to 350 degrees F.
Add rice and chicken broth to a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 16 to 18 minutes.
Remove pot from heat when done and add sour cream, green chiles, ½ cup cheese, corn, ½ the cilantro, and garlic salt. Mix well.
Pour the rice mixture into a greased 8×8-inch pan and top with the rest of the cheese.
Bake for 25 minutes. Top with fresh cilantro and serve warm. Enjoy!
