Mexican cheesy rice casserole
2 cups cooked long grain white rice
5 diced roasted green chilies (hatch or poblano)
2 ears sweet corn- kernels cut off
1 small onion- diced
1 cup sour cream or Mexican crema
2 cups Mexican cheese blend
Sauté diced onion and corn kernels until onion is translucent.
Top with remaining cheese and place in 350 degree preheated oven for 25-30 minutes. It will be bubbly and the cheese will have browned on top.