Green Chile Chipotle Rice

by: Sue

While this is not really a Mexican influenced dish, I like to serve it with enchiladas. The green chile and peppers bring the heat and flavor of New Mexico to it, and I will probably continue to tinker with it. I think I’m going to try sprinkling some chili powder on top of the cheese next time, can’t wait to see what that does.

1 cup jasmine rice
2 cups chicken broth, unsalted
1/2 tsp salt (or to taste)

Cook rice in broth for 12-15 minutes. Remove from heat, fluff with a fork. Stir in:

1 cup reduced fat sour cream
1/2 cup roasted green chile
2 chopped chipotle peppers

Place in oven proof glass casserole dish (1.5 to 2 quart) Top with

1 -2 cups Fiesta grated cheese (Mexican blend)

Bake at 325 for 20 minutes or until top is golden brown.

Serve with enchiladas and beans, or any other main dish.

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