Cheesy Cilantro Rice

My latest book, ONLY HIS, is at #11 on the New York Times bestsellers list for mass market paperbacks and at #34 on the USA Today bestsellers list tracking all books! This is my best third-week showing ever, and came on the heels of my best debut ever (#3) and my best second week ever (#8). And in the same month that Cosmopolitan Magazine published an excerpt of the first book of the trilogy, ONLY MINE. Such a thrill! Thank you to everyone who rushed out to read the romances of the Hendrix triplets of Fool’s Gold! If you haven’t picked up ONLY HIS yet, click here to read an excerpt: ONLY HIS.

And now… back to the kitchen! I haven’t done many rice recipes on this blog, so I decided now was as good a time as any. I wanted to come up with a different spin on rice. My first thought was cheesy rice. Almost everyone loves cheese! The Cheesy Cilantro Rice is a delicious side dish, especially good when accompanying a Mexican dish.

Recipe: Cheesy Cilantro Rice

2 C uncooked rice
4 C water
1 C fresh cilantro, minced
1C sour cream
4 oz Monterrey jack cheese, cut into ¼-inch chunks
1 small can diced green chilis
½ t salt

Put the rice, water, and cilantro in a heavy-bottomed pan and heat to boiling. For sticky rice, stir a couple of times as it’s heating to release the starches. Once the rice boils, cover the pan and lower the heat. Simmer over low heat for 20-25 minutes, until the rice is done. Remove from heat and allow to cool for a few minutes.

Mix the cooked rice and remaining ingredients and put in a casserole dish. Cover and bake at 325 for 30 minutes, until heated through.