Mexican Rice - cooking recipe

Ingredients

1 1/2 c. water
1 (10 oz.) can tomatoes and green chili peppers, cut up
1 (8 3/4 oz.) can corn, drained
1 c. long grain rice
1 tsp. instant chicken bouillon granules
1/2 tsp. onion, minced
1/2 c. sour cream

Preparation

In a medium saucepan, bring water to boiling.
Stir in tomatoes and green chilies, corn, rice, chicken bouillon granules and onion.
Turn into a 10 x 6 x 2-inch baking dish.
Cover and bake in a 350\u00b0 oven for 35 to 40 minutes or until rice is tender. Spoon sour cream down center of rice.
Serves 8.