Description
A warm, cheesy dish that’s packed with flavors, perfect for family gatherings and weeknight dinners.
Ingredients
- 3 cups cooked rice
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 (15.25 oz) can whole kernel corn, drained
- 1 1/2 tsp dried cilantro or 1/4 cup freshly chopped cilantro
- 1/4 tsp ground cumin
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 350°F. Grease an 8×8 casserole dish lightly with cooking spray.
- Combine the cooked rice, sour cream, green chiles, 1/2 cup of Monterey Jack cheese, pepper jack cheese, corn, cumin, and cilantro in a medium bowl. Mix thoroughly.
- Season the mixture with salt and pepper to taste.
- Pour the mixture into the prepared casserole dish and sprinkle the top with the remaining cheddar cheese and Monterey Jack cheese.
- Bake uncovered for 30 minutes, or until the cheese is bubbly and lightly browned.
Notes
Feel free to substitute brown rice for a healthier option or use Greek yogurt instead of sour cream for a lighter twist. This dish pairs well with grilled chicken or beef tacos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican