Mexican Sour Cream Rice

Mexican Sour Cream Rice 1 can (14 ounce) chicken broth 1 cup uncooked rice - we like Jasmine (NOT MINUTE RICE) 1 cup sour cream 4 ounces diced green chilies 1 cup shredded Monterey jack cheese 1 can (15.25 ounce) corn, drained or 2 cups fresh (yellow or white) 1/4 cup cilantro, chopped 1/4 teaspoon salt Preheat oven to 350*F In a large pot, bring the rice and chicken broth to a boil. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes. Spray an 8x8 square casserole dish with non-stick spray set aside. Once rice is done, all chicken broth will be absorbed. Turn off burner and place pot on a cool burner. Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well. Season with salt and mix again. Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned. Serve immediately!