Mexican Sour Cream Rice

served with enchiladas.

1 cup uncooked long grain white rice
1 (14 oz) can chicken broth
1 cup sour cream
2 cups shredded Monterey jack and cheddar cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/3 cup salsa
Salt & pepper to taste

In a large pot, bring the rice and chicken broth to a boil.
Reduce heat to low, cover and simmer for 20 minutes.

Preheat oven to 350 degrees.

Lightly grease a 1 1/2 quart casserole dish.

In the large pot, mix into rice the sour cream, 1/2 cup cheese, corn, salsa and seasonings.

Transfer to the prepared casserole dish and top with remaining cheese.
Bake uncovered for 30 minutes until cheese is bubbly and lightly browned. Yum.