Thursday, September 24, 2009

Mexican Sour Cream Rice

Mexican Sour Cream Rice

adapted from ...and a Cookie for Dessert and A Taste of Home Cooking

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
3 roasted hatch chilies, skin removed and chopped
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black 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. In the pot with the cooked rice, mix the sour cream, hatch chilies, corn, and cilantro. Season with salt and pepper.

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