Creamy Mexican Rice

For Surprise Recipe Swap this month, I headed over to Desiree's blog at SteakNPotatoesKindaGurl.  She had so many recipes to look through, but when I found her Mexican Sour Cream Rice, I knew I had to make it. I have seen versions of this recipe in various cookbooks and always meant to try it and just never get around to it. Thank you Desi for having this recipe, so that I finally got around to making it!

I did make a few tweaks to Desi's recipe, I swapped out the sour cream for Greek Yogurt, just because that is what I do anymore. I always have Chobani in the fridge, but not always any sour cream. I did tweak the cheese also, because of what I had, but I loved it! It was a lovely creamy rice, with a lovely Mexican flavor from the peppers and cilantro.  I will be adding this rice to a regular rotation on our menu!

Creamy Mexican Rice (Adapted from: SteakNPotatoesKindaGurl)

1 Tbsp olive oil
1 cup uncooked long grain white rice
1 - 14.5 oz can chicken broth
1 cup Greek Yogurt
1 - 4 oz can diced green chile peppers
2 cups shredded cheddar cheese, divided (Colby or Pepper Jack would also be great)
1 1/2 cups frozen corn
1 Tbsp Jalapeno slices, diced (the slices you use for nacho's, then dice them)
1/4 cup chopped cilantro
Salt and Pepper

Saute rice in olive oil in large pot, over medium high heat, for 4-5 minutes. Add chicken broth, and bring to a boil.  Once boiling, reduce heat to low, cover and simmer for 20 minutes.

While rice is simmering, preheat oven to 375 degrees.  Lightly grease casserole dish.  Set aside.  After rice has simmered for the 20 minutes, remove from heat and add Greek Yogurt, green chile peppers, one cup of cheese, corn, jalapeno, and cilantro. Mix until all are combined. Taste for seasoning and add salt and pepper as needed. Pour rice mixture into casserole dish and top with the remaining cheese.

Bake uncovered, for 30 minutes.  Remove from oven, and garnish with additional cilantro if desired.

Enjoy!

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