Mexican Rice

Ingredients

• 1 12 c water
• 1 10 oz can tomatoes and green chili peppers cut up
• 1 8 34 oz can corn drained
• 1 c long grain rice
• 1 tsp instant chicken bouillon granules
• 12 tsp onion minced
• 12 c sour cream

Directions

1. In a medium saucepan bring water to boiling
2. Stir in tomatoes and green chilies corn rice chicken bouillon granules and onion
3. Turn into a 10 x 6 x 2-inch baking dish
4. Cover and bake in a 350 oven for 35 to 40 minutes or until rice is tender Spoon sour cream down center of rice
5. Serves 8