14 oz chicken broth ▢1 cup uncooked long grain rice ▢1 cup sour cream ▢4 oz green chilies ▢1 cup Monterey Jack Cheese shredded, divided, or Mexican blend ▢15.25 oz corn drained ▢1/2 cup cilantro chopped and divided ▢1/2 tsp garlic salt (with parsley flakes)
Preheat the oven to 350 degrees.
In a large pot, combine the rice and chicken broth and heat to a boil. Cover and decrease the temperature to low. Simmer for sixteen to eighteen minutes.
When the cooking is complete, remove the pot from the heat and stir in the sour cream, green chilies, half of the cilantro, maize, and garlic salt. Mix thoroughly.
After pouring the rice mixture into an 8-by-8-inch pan that has been greased, sprinkle with the remaining cheese.
While baking, set aside for 25 minutes. Serve warm with fresh cilantro on top.