Mexican Sour Cream Rice

janet s


soooo good


★★★★★ 2 votes



  • 1 can(s)
    chicken broth 14 oz
  • 1 c
    sour cream
  • 4 oz
    diced green chiles
  • 1 c
    shredded monterey jack cheese
  • 1 can(s)
    canned yellow corn 8 3/4 oz drained
  • 1/4 c
    cilantro chopped
  • 1 c
    uncooked white rice

How to Make Mexican Sour Cream Rice


  1. 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
  2. Spray a 1-1/2 quart casserole dish w/ non stick spray. Mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro w/ the cooked rice. Season with salt
  3. Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Printable Recipe Card

About Mexican Sour Cream Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican

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