Mexican Sour Cream Rice-this is awesome! 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
Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk. Bonus - keeps more of the nutrients in the corn (no boiling is best).
Chipotle's Cilantro Lime Rice (1 HOUR) 1 t Veg oil,1 lime 2 Tbsp fresh cilantro, 1c white basmati rice, 2 c Water, 0.5 tsp Salt In a 2-quart heavy saucepan, heat oil until hot. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low for 20 minutes exactly. Take off heat for 15 minutes without removing lid. When ready to serve, throw in Cilantro and mix lightly with a fork just until blended.