| Ingredients | 1 garlic clove, minced |
| 1 small onion, chopped |
| 3 chiles serranos or jalapeños, chopped |
| 2 tablespoons oil |
| 28 oz. crushed tomatoes |
| 12 oz. white kernel corn, drained |
| 1-1/2 cups grated La VacaRica brand Cotija cheese |
| 2 cups regular or light sour cream |
| 1/4 cup heavy cream or half & half |
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| Instructions |
1. Heat oven to 350 degrees. |
| 2. In a large saucepan, cook and stir garlic, onion and chiles in hot oil until tender. |
| 3. Stir in tomatoes, corn and rise; simmer 5 minutes. |
| 4. Place 1/2 of this mixture in a buttered 13x9-inch dish. Combine sour cream and heavy cream and spread 1/2 of this mixture over rice. Top with 1/2 of the cheese. Repeat the layers. |
| 5. Cover and bake 30 minutes or until mixture is bubbling. |
