Sour Cream Rice

I am often guilty of spending too much time focusing on the main dish that I tend to neglect the sides. I never make side dishes with more than 1 or 2 ingredients. However, this is a side dish that I generally have all the ingredients on hand and it is easy to throw together. This rice was so delicious with the creamy salsa chicken that I made. I will definitely be making this one again.

Sour Cream Rice

• 1 cup uncooked long grain white rice
• 1 (14 ounce) can chicken broth
• 1 cup reduced fat sour cream
• 1 (4 ounce) can diced green chile peppers
• 1 cup shredded Monterey Jack cheese, divided
• 1 (8.75 ounce) can whole kernel corn, drained
• 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 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey 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.

Source: Carrie’s Sweet Life

Creamy Salsa Chicken

Earlier this week I was trying to find a dinner that would be quick, easy and satisfying. I posted an inquiry on one of the cooking message boards that I frequent and one of the girls posted this recipe for me to try. It was delicious! I will definitely be adding this into my repertoire of regular meals. The original recipe comes from Rick Bayless–a chef I happen to adore. Not only does he cook one of my favorite cuisines (Mexican), but he is also from Chicago! You are definitely going to want to try out this dish.

Creamy Salsa Chicken

6 large boned, skinless chicken breast halves

1 16-oz. jar of chunky salsa

½ cup heavy whipping cream

1/2 cup chopped fresh cilantro and queso fresco, for garnish

Preheat oven to 400 degrees.

Brown in a skillet for 30-45 seconds per side. Brush the bottom of a 9×13 baking pan with a little oil;  place the chicken breasts in one layer in the pan.

In a medium-sized bowl, mix together the cream and salsa; spoon salsa mixture over the chicken (I cut the chicken into pieces, but you don’t have to do this.)

Bake on the bottom shelf for 30 minutes.

Top with cilantro and crumbled queso fresco, if desired.

Source: Mary Ellen’s Cooking Creations

I served this with some delicious sour cream rice–will share that recipe soon!