• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter. Lightly grease a 1 1/2 quart casserole dish.

Prepare the Ingredients

• In a medium saucepan, bring 1 cup uncooked long grain white rice and 2 cubes chicken bouillon + 2 cups water to a boil. Stir to combine. Reduce heat to low. Cover and simmer for 18-20 minutes.
• While the rice is cooking, measure out the rest of the ingredients. Shred 2 cups cheddar cheese and Monterey jack cheese. Drain 8.75 oz Mexican-style corn.

Assemble and Bake the Rice Casserole

• In a large bowl, combine 1 cup sour cream, 1 cup grated cheese, drained Mexican-style corn, 1/3 cup salsa 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
• Add the cooked rice to the mixture and stir to combine.
• Transfer rice mixture to the prepared casserole dish. Top with remaining 1 cup cheese.
• Bake uncovered for 25-30 minutes until cheese is bubbly and lightly browned. Serves 6-8.