Mexican Sour Cream Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 1 cup uncooked long grain white rice * 1.25 cups or 1 (14oz) can chicken broth, reduced sodium. * 2 cup reduced fat sour cream * 1 jalapeno pepper, seeded and chopped * 1/2 c. shredded cheddar or Monterey Jack/cheddar blend, divided. * 1 (15.25 ounce) can whole kernel corn, drained * 1/4 cup finely chopped fresh cilantro (or 3 tbsp. dry) * paprika, cumin and chili powder to taste
1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
3. In the pot with the cooked rice, mix the sour cream, jalapeno pepper, about three quarters of the cheese, corn, and cilantro. Season with desired spices. Transfer to the prepared casserole dish, and top with remaining cheese.
4. Bake uncovered 20 minutes in the preheated oven, or until cheese is bubbly and lightly browned.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user IAXIAN.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
3. In the pot with the cooked rice, mix the sour cream, jalapeno pepper, about three quarters of the cheese, corn, and cilantro. Season with desired spices. Transfer to the prepared casserole dish, and top with remaining cheese.
4. Bake uncovered 20 minutes in the preheated oven, or until cheese is bubbly and lightly browned.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user IAXIAN.
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 14.4 g
- Cholesterol: 44.8 mg
- Sodium: 557.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.4 g
- Protein: 10.0 g
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