Ingredients
480 g chicken stock
1 cup uncooked Jasmine rice
1 cup sour cream
100 g diced green chillies
¼ tsp SIDS CRAZY SALT
1 cup shredded Monterey Jack or Gouda cheese
2 cups fresh corn
¼ cup coriander, chopped
¼ tsp SIDS SALT & PEPPER
Directions
Preheat oven to 175°C.
In a large pot, bring the rice and chicken stock to a boil. Cover and reduce heat to low then simmer for 20 minutes.
Spray an 20x20 cm square casserole dish with non-stick spray then set aside.
Once rice is done, all chicken stock will be absorbed. Turn off burner and place pot on a cool burner.
Add sour cream, chilli, sprinkle of SIDS CRAZY SALT, ½ cup cheese, corn, and coriander. Mix well. Season with SIDS SALT & PEPPER and mix again.
Pour rice mixture into casserole dish, and top with remaining cheese.
Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
Serve immediately!
