Authentic? Not a chance. Delicious? Ohhh yeah!
This is the wonderful rice dish I promised you a couple of weeks ago, and believe me when I say it's worth the wait! This rice concoction was creamy and spicy- the perfect complement to salsa chicken. I'm usually not a leftovers type of girl, but I took it to work for lunch three days in a row!
Adapted from Allrecipes
* Gluten-free diners should check their chicken broth for sources of gluten. This website has a list of gluten-free broths. In addition, diners should check the sour cream and corn labels for sources of gluten. Daisy produces gluten-free sour cream and Del Monte's whole kernel corn is gluten-free as well.
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
2 jalapenos, finely diced
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste
1 green onion, sliced
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, jalapenos, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned. Top with green onion slices and serve.