Cheesy Mexican Rice

• 1 cup of Basmati Rice
• 1 can of chicken broth
• 1 cup of sour cream
• 1 4oz can of diced green chillies
• 1 cup of shredded Monterrey Jack Cheese divided.
• 1 8oz can of corn drained
• 1/2 tsp. cumin
• 1/2 tsp salt
• 1/2 tsp pepper

1. Preheat oven to 350 degrees. Cook rice in chicken broth- bring to boil for one minute and simmer till done. Mix rice, 1/2 of the cheese, green chillies, corn, seasonings, and sour cream. Top with remaining cheese. Bake for 30 minutes.

Thanks Kandas!