Chile and Sour Cream Rice

 1 c uncooked long grain white rice

1 (14 oz) can chicken broth

1 c sour cream (regular or reduced fat)

1 (4 oz) can diced green Chile peppers

1/4 c hot or medium salsa

1 c shredded Monterey Jack cheese, divided

1 (8.75 oz) can whole kernel corn, drained

1/4 c finely chopped green onions (green parts only)

salt and ground black pepper to taste

Preheat the oven to 350 degrees.  Lightly grease a 1 1/2-quart casserole dish.

In a large pot, bring rice and chicken broth to a boil.  Reduce heat to low, cover and simmer for 20 minutes.  Stir sour cream, green Chile peppers, 1/2 c cheese, corn, and green onions into cooked rice.  Season with salt and pepper.  Tip into the casserole dish and top with remaining cheese.  Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.