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 F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
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|Serving Size: 1 Serving (662g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 358 (37%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 103.6mg||32 %|
|Sodium 1353.6mg||47 %|
|Potassium 1071.6mg||28 %|
|Total Carbohydrate 122.3g||36 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 115.9g|
|Protein 31.9g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 962
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