Friday, March 4, 2011

Mexican Sour Cream Rice

Man, have I been busy!!!  But with that said, 2011 has been an absolutely awesome year for me thus far.  I came into this year without resolutions but with a list of things that I wanted to do.  And so far, those things are well underway.  I'm back in school to finish my Bachelor's degree and this semester is going great (as of right now, I have an A in both classes), I have several vacations planned for this spring and summer, I'm spending more time with my friends and loved ones, I'm being a better parent and spending more quality time with Serena, I'm knocking out my TO DO list at home, and I'm living a healthier and happier life in general... 

I saw this last week over at On My Menu, one of my favorite blogs, and immediately added it to our menu.  I liked that this could be made with low-fat/non-fat items so I could have the flavor without all the calories.  This will definitely be a repeat side dish for us...

Mexican Sour Cream Rice
slightly adapted from On My Menu

1 cup uncooked long grain white rice
2 cups non-fat low sodium chicken broth
1/2 cup low-fat sour cream
1 4-oz can diced green chile peppers
1 cup 2% shredded Mexican cheese
1 cup frozen whole kernel corn
1/4 cup finely chopped fresh cilantro
salt and ground pepper to taste

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.  Lightly spray a 1-1/2 quart casserole dish.  In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup of cheese, corn, and cilantro.  Season with salt and pepper.  Transfer to the prepared casserole dish.  Bake uncovered 30 minutes in preheated oven.

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