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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