Mexican Sour Cream Rice Recipe
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"Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!"
Original recipe yield: 6 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 50 Minutes
- Servings:
- 6
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Mexican Sour Cream Rice INGREDIENTS:
- 1 cup uncooked long grain white rice
- 1 (14 ounce) can chicken broth
- 1 cup reduced fat 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
- salt and ground black pepper to taste
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Mexican Sour Cream Rice DIRECTIONS:
- In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
- In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
- Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
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