Mexican Sour Cream Rice

This one was a big hit with my family. The Monterey cheese really brought in an excellent flavor. It makes a lot so I put half in a tupperware and froze it for another meal. The recipe calls for fresh cilantro, but I didn't have any and the stuff in the store looked gross. Also, I added a can of drained diced tomatoes. I was also in a rush to get things done so I just microwaved it til it was hot and bubbly. Still tasted good, but I will probably bake it next time.

INGREDIENTS
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 can rinsed and drained black beans
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste

DIRECTIONS
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, beans, 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.