...along with Brooke's Mexican sour cream rice:
Just look at that filling, all the gorgeous chicken pieces and sweet caramelized onions:
The spiciness of the rice paired beautifully with the sweetness from the caramelized onions and the tanginess of the BBQ sauce. This meal will definitely be making it to the regular rotation. Thanks Jenn and Brooke!
Mexican Sour Cream Rice
Slightly modified from ...and a cookie for dessert
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and ground black 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 350. Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
What a great meal and that rice dish looks especially great!
ReplyDeleteBoth these recipes are awesome. Isn't it great too when you think "He would love this!"? I guess that makes me a total wife. Darn. :)
ReplyDeleteOooh a great combination of two tasty dishes.
ReplyDeleteThis meal looks familiar :)
ReplyDeleteThe sour cream rice sounds like a yummy side, perfect for the quesadillas :).
ReplyDeleteSaw this recipe over at Cassie Craves, she made it and linked back to you! I am making this tonight! And I am a new follower :)
ReplyDeleteCheck out my blog and follow back if you like!
http://steaknpotatoeskindagurl.blogspot.com
Welcome Desi! :)
ReplyDeleteI'm making the rice dish tonight with diced cooked chicken and serving as a main dish. Thanks for the idea!
ReplyDeleteThat's a great idea. I hope it was good. We love this rice. I make it all the time.
DeleteIt was tasty and I've made it several times since. It also makes a great freezer dinner so I gave it one of my friends who just had a baby and the whole family liked it!
DeleteNew follower here! Found you via pinterest. I like what you have going on, my boys are going to LOVE this dish! Thanks for sharing. :)
ReplyDeleteI made the dish today along with some stuffed meatballs...it was a hit!
ReplyDeleteIs it possible to modify this to cook in a Crock-Pot? We have meal events at work, but everything has to be cooked or heated in a Crock-Pot, as we don't have an oven. Maybe using instant rice instead of uncooked rice? Also, what is the approximate number of servings for this? Thanks!
ReplyDeleteI don't use a slowcooker (mine doesn't work properly and I've yet to buy a new one) so I'm not really sure how to make it that way. I think you could make the recipe as written and keep it warm in the Crock-Pot, especially if your baking dish fits inside. As for the number of servings, it depends what you'd be serving with it. If it's a side dish I'd say at least 6-8 servings.
DeleteDelicious!!! I'm making it again tonight. Thank you so much for sharing!
ReplyDeleteI'm looking forward to trying the rice as a vegetarian main course by adding some beans! =)
ReplyDelete