Torta de Arroz (Layered Rice Casserole)

4 cups steamed white or brown rice
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

Heat oven to 350 degrees.

In a large saucepan, cook and stir garlic, onion and chiles in hot oil until tender.

Stir in tomatoes, corn and rice; simmer 5 minutes.

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.

Cover and bake 30 minutes or until mixture is bubbling.

Makes 8 cups