I found this recipe a while ago on A Taste of Home Cooking. It looked good and pretty easy. I had plans on Wednesday night, so I needed to make a quick dinner. We decided to go with quesadillas filled with pepper jack cheese, onions, and peppers. To go along with it, I planned on making the Sour Cream Rice recipe. I cooked the rice, opened the can of chile peppers, and chopped up some cilantro. I went to the fridge to get the sour cream out and much to my surprise, it was quite furry inside! I didn't think it was in there that long, but apparently it was! So, no sour cream...crap! I improvised on the rest of the recipe. The recipe below represents what I actually did. It wasn't the most flavorful dish, but it was ok. I'm sure it would have been much better if I actually had the sour cream like I was supposed to!
1 cup White Rice, uncooked
1 can Chicken Broth (14 ounces)
1 can Diced Green Chile Peppers (4 ounces)
2 cups Shredded Cheddar Cheese
1/2 bag Frozen Corn
1/4 cup Fresh Cilantro, finely chopped
Salt & Pepper to taste
In a pot, bring the rice and chicken broth to a boil. Reduce the heat and cover the pan, simmering for about 20 minutes or until the rice has been cooked. Add the peppers, 1 cup of the cheese, corn, and cilantro to the rice. Mix and season with salt and pepper.
Transfer the rice mixture to a lightly greased casserole dish and top with the remaining cheese. Bake uncovered for 30 minutes at 350 degrees, until the cheese has melted.