Mexican Sour Cream Rice

adapted from Mum's The Word

• 2 cans (14 ounce) chicken broth
• 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
• 2 cup sour cream
• 8 ounces diced green chilies
• 2 cup shredded Monterey jack cheese
• 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 small can diced jalapenos

1. Preheat oven to 350 degrees.
2. In a large pot, bring the rice and chicken broth to a boil.
3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
4. Spray an 9x13 square casserole dish with non-stick spray set aside.
5. Once rice is done, all chicken broth will be absorbed.
6. Turn off burner and place pot on a cool burner.
7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
8. Season with salt and mix again.
9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
11. Serve immediately!

This is delicious & spicy (especially the next day).