Adding a can of black beans to Green Chili and Sour Cream Rice will provide a complete protein, making this dish a meatless meal.
1 cup uncooked converted brown rice
1 Tbs taco seasoning
2 cups chicken broth (or beef or vegetable)
1 cup reduced fat sour cream
1 4 oz. can diced green chiles
1 cup shredded pepper jack cheese
1 15 ounce can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper
1. In a large saucepan, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 30 minutes.
2. Preheat oven to 350°. Lightly grease a 1 1/2 quart casserole dish.
3. In a large bowl, mix the cooked rice, 1 cup sour cream, green chili peppers, 1/2 cup pepper jack cheese, corn, and cilantro. Season with salt and pepper.
4. Transfer to the prepared casserole dish and top with the remaining chees. Bake uncovered 30 minutes in the pre-heated oven, until cheese is bubbly and lightly browned.