Tuesday, November 16, 2010

Spicy Baked Rice

This spicy, cheesy baked rice casserole from the creator of Just My Taste Jalapeno Sauce & Dip makes a hearty and warming side dish or main course on a chilly autumn evening. Serves 6.

1 cup uncooked long grain white rice
1 14oz can chicken broth (I use organic low-sodium, or homemade broth)
1 cup sour cream (for a lower-fat option, I use fat-free Greek yogurt)
1 cup shredded Monterey Jack Cheese
1 cup Just My Taste Jalapeno Dip & Sauce
1 can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro (if you don't like cilantro, substitute parsley)
salt & 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 350F degrees. Lightly grease a 1 1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, Just My Taste, 1/2 cup Monterey Jack cheese, corn & cilantro. Season with salt & pepper and stir well to combine. Transfer the rice mixture into the greased casserole dish and top with the remaining cheese. Bake uncovered for 30 minutes at 350F, until the cheese is bubbly and lightly browned.

Zestfully yours,

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