Mexican Sour Cream Rice

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I found this recipe and thought it would make a good addition to our nachos we were having for dinner.  It was really easy to whip up, though I would cook the rice according to the directions on the package of rice, as mine says to cook for 15 minutes, not 20.  It was perfect, and I don’t normally care for sour cream, but it wasn’t too predominant of a flavor, so pretty good!

Serves 6-8 for about $0.45/serving

INGREDIENTS:

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  • 1 Cup Uncooked Long Grain White Rice
  • 1-14 Ounce Can Chicken Broth – ($0.68)
  • 1 Cup Sour Cream – ($0.75)
  • 1-4 Ounce Can Diced Green Chilies – ($0.33)
  • 2 Cups Shredded Cheddar and Pepper Jack Cheese – ($1.00)
  • 1 Can Whole Kernel Corn – ($0.78)
  • Salt and Pepper to taste

DIRECTIONS:

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In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer 20 minutes.  Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole dish.

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In the pot with the rice, mix the sour cream, corn, green chilies and 1 cup of cheese. Season with salt and pepper.
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Place in the casserole dish.
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Top with the remaining cheese.  Bake uncovered for 30 minutes.
ENJOY!!