I am always looking for a side to serve with Mexican food. This dish was recommended by a woman on a cooking forum I frequent. I’m so glad I tried it. This rice dish is perfect for potlucks, it’s cheesy, creamy and is delicious with a little salsa over the top. The recipe below calls for 8 oz Monterey jack cheese, I only had 4 oz left after making chicken taquitos, so I substituted the other 4 oz with sharp cheddar and it tasted great.
You can prepare this rice dish ahead of time for busy nights and make your life just a little easier. 🙂
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Mexican Sour Cream Rice
1 cup uncooked long grain white rice
14 oz chicken broth (or stock)
1 cup sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
2 scallions chopped thin (green and white parts)
salt and ground black pepper to taste
Directions
1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
3. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, scallions and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
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