Baked Rice w/ Sour Cream, Chilies and Corn |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 -2 can chopped green chili |
6 cups cooked rice |
1 tablespoon vegetable oil |
1/2 cup onion, minced |
2 cloves garlic, minced |
1 can whole kernel corn, drained |
1 cup sour cream |
1/4-1/2 cup chopped fresh cilantro |
3 -4 cups grated white cheddar cheese (or to taste, may use white american or monterey) |
Directions:
1. Spray or butter a shallow baking dish. 2. Heat vegetable oil in skillet over medium heat. 3. Add onion and garlic and saute until tender. 4. Add chopped chilies and saute for 1 minute. 5. Mix chili onion mixture and corn into rice. 6. Combine sour cream and cilantro in a small bowl. 7. Add to rice and mix well. 8. Stir in cheese. 9. Transfer rice mixture to baking dish. 10. Bake at 325° for about 25 minutes. 11. (Can be prepared 1 day ahead). 12. Refrigerate. 13. Let stand 1 hour at room temperature before baking. |
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