Cheesy Rice with Corn and Ancho Chile

This is the perfect side dish for all types of entrees, from grilled meats and poultry to chili and tacos! I served it alongside my Chicken Tostadas with Refried Black Beans, Chicken and Cheddar. 

Need a main dish instead? You could easily turn this amazing side dish into a main by folding in cooked chicken, shrimp or steak.

About the Ancho Chile: Made from dried poblano peppers, ancho chile powder adds a distinct, mild heat and sweet fruity flavor. It's truly unique and you need little else in this dish (beyond onion and garlic). You can find ancho chile powder in the spice aisle next to the other chile powders. I would say that you could substitute regular chili powder, but I believe you would sacrifice depth to the dish.

Want to prep ahead? You can prepare the rice and place it in the baking dish (with the cheese on top) up to 24 hours in advance. Refrigerate until ready to bake. Add 5 to 10 minutes to the cooking time to allow the dish to heat all the way through.

Cheesy Rice with Corn and Ancho Chile

2 cups chicken broth
1 cup white rice
1 tablespoon butter
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ancho chile powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups shredded cheddar cheese, divided
1 cup frozen corn, keep frozen until ready to use
Cilantro leaves, torn into pieces with your fingers

Preheat the oven to 350 degrees.
In a medium saucepan, combine the broth, rice, butter, onion powder, garlic powder, ancho chile powder, salt, and pepper. Set the pan over high heat and bring to a boil.
Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed.
Fold in 1 cup of the cheese and the corn and cook until the cheese melts. Stirring constantly.
Transfer the mixture to a shallow baking dish and top with the remaining cheese.
Bake for 5 to 10 minutes, until the cheese on top melts. Top with cilantro before serving.

Serves 4