Baked Rice w/ Sour Cream, Chilies and Corn

• 1 -2 can chopped green chili
• 6 cups cooked rice
• 1 tablespoon vegetable oil
• 12 cup onion, minced
• 2 cloves garlic, minced
• 1 can whole kernel corn, drained
• 1 cup sour cream
• 14-12 cup chopped fresh cilantro
• 3 -4 cups grated white cheddar cheese (or to taste, may use White American or Monterey)

1. Spray or butter a shallow baking dish.
2. Heat vegetable oil in skillet over medium heat.
3. Add onion and garlic and saute until tender.
4. Add chopped chilies and saute for 1 minute.
5. Mix chili onion mixture and corn into rice.
6. Combine sour cream and cilantro in a small bowl.
7. Add to rice and mix well.
8. Stir in cheese.
9. Transfer rice mixture to baking dish.
10. Bake at 325 for about 25 minutes.
11. (Can be prepared 1 day ahead).
12. Refrigerate.
13. Let stand 1 hour at room temperature before baking.

green chili, rice, vegetable oil, onion, garlic, whole kernel corn, sour cream, fresh cilantro

Taken from www.food.com/recipe/baked-rice-w-sour-cream-chilies-and-corn-66432 (may not work)