Step 1

Cook the rice with 1 teaspoon of the salt, according to the package directions. When it’s done, remove the pot from the heat, leaving in the rice.

Step 2

After the rice is done, preheat the oven to 350°F.

Step 3

In a large, cast-iron skillet, melt the butter on medium-low heat. Add the onions, and while occasionally stirring cook until softened, about 5 minutes. Stir in the garlic and cook for 30 more seconds.

Step 4

Add to the skillet the corn, cumin, oregano, cayenne, and remaining salt. While stirring, cook until the corn is softened and fragrant, about 3-5 minutes.

Step 5

Remove the skillet from the heat. Transfer the corn mixture to the rice in the pot, then add the sour cream, green chiles, cilantro, half the shredded cheese, and lime juice.

Step 6

Stir until everything is well combined then taste and adjust seasonings.

Step 7

Transfer the rice back to the skillet, then top with the remaining cheese. Bake uncovered for 30-35 minutes or until lightly browned.

Step 8

Serve warm, garnished with more cilantro.