If you’re searching for a comforting side dish that effortlessly elevates any meal, the Mexican Sour Cream Rice Recipe is your new best friend. Creamy, cheesy, and packed with bright flavors from diced green chiles and fresh cilantro, this recipe turns ordinary rice into a crowd-pleaser. It’s a delicious blend of tangy sour cream and melty Monterey Jack cheese with a touch of sweetness from corn, all baked to bubbly perfection. Whether you’re pairing it with tacos, grilled chicken, or simply enjoying it on its own, this dish will quickly become a staple in your kitchen.
Ingredients You’ll Need
Getting started with this Mexican Sour Cream Rice Recipe means gathering simple, approachable ingredients that each bring something special to the dish. From the savory depth of chicken broth to the fresh pop of cilantro, every element plays an essential role in creating this harmonious flavor sensation.
- 1 cup uncooked long-grain white rice: The base of the dish, providing a light, fluffy texture that absorbs flavors beautifully.
- 2 cups chicken broth (or vegetable broth): Adds savory richness and enhances the rice with deeper flavor than water alone.
- 1 cup sour cream: Brings a creamy tanginess that makes this rice irresistibly moist and smooth.
- 1 (4 oz) can diced green chiles: Provides a mild but vibrant kick of heat and flavor.
- 1 ½ cups shredded Monterey Jack cheese, divided: Melted cheese creates gooey texture and a luscious cheesy taste.
- 1 cup corn kernels (fresh, canned, or frozen): Adds a touch of natural sweetness and a satisfying crunch.
- ¼ cup fresh cilantro, chopped (divided): Contributes a bright, herbal note that lifts the dish.
- ½ tsp garlic salt: Infuses the rice with subtle garlic flavor, rounding out the savory profile.
How to Make Mexican Sour Cream Rice Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures it reaches the perfect temperature, so your cheesy rice bakes evenly with a golden top by the time you finish the prep steps.
Step 2: Cook the Rice
In a large pot, bring your chicken broth to a gentle boil. Adding rice directly to broth rather than water intensifies the flavor from the very beginning. Cover the pot and reduce the heat to low, letting the rice simmer for 16 to 18 minutes until tender and all the broth is absorbed. The rice should come out fluffy but moist, ready to soak up the rich, creamy additions.
Step 3: Mix It All Together
Once your rice is perfectly cooked, remove the pot from heat. Stir in the sour cream, green chiles, half of the shredded Monterey Jack cheese, corn kernels, half of the chopped cilantro, and garlic salt. This step is where the magic happens, as the creamy, spicy, cheesy, and fresh ingredients mingle to create an irresistible mix that’s bursting with flavor.
Step 4: Assemble in Baking Dish
Grease an 8×8-inch baking dish and transfer the rice mixture into it, spreading evenly. Then sprinkle the remaining cheese on top, which will melt and brown beautifully in the oven, creating a gooey finish that ties the whole dish together.
Step 5: Bake to Perfection
Bake the rice for about 25 minutes or until the cheese has melted completely and developed a lovely light brown color. This step adds a satisfying texture contrast between creamy rice and lightly crisped cheese topping that makes every bite so enjoyable.
Step 6: Garnish and Serve
After baking, sprinkle the remaining chopped cilantro on top for a fresh burst of color and flavor. Serve the Mexican Sour Cream Rice Recipe while warm, allowing everyone to enjoy the comforting creamy cheese and spice combo at its best.
How to Serve Mexican Sour Cream Rice Recipe
Garnishes
Fresh cilantro is the classic finishing touch, adding a vibrant green color and herbal brightness. You can also try a squeeze of lime juice or a sprinkle of diced jalapeños for an extra kick of freshness and heat that complements the richness.
Side Dishes
This rice is a star side dish that pairs beautifully with grilled meats like chicken, steak, or pork. It also works wonderfully alongside beans and a fresh tomato salad, making it a versatile companion for Mexican-inspired feasts or simple weeknight dinners.
Creative Ways to Present
Try serving the Mexican Sour Cream Rice Recipe in individual ramekins topped with avocado slices and a drizzle of chipotle sauce for a fun twist. You could also use it as a filling for stuffed bell peppers or serve it layered in a casserole with black beans and salsa for a crowd-pleasing bake.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Sour Cream Rice keeps well in an airtight container in the refrigerator for up to 4 days. It’s perfect for quick meals throughout the week, saving you time and still delivering delicious flavor.
Freezing
You can freeze this rice in portions for up to 2 months. Make sure it’s completely cooled before transferring to freezer-safe containers or bags. When ready, thaw overnight in the fridge for best texture retention.
Reheating
Reheat your rice gently in the microwave or stovetop, adding a splash of water or broth to keep it moist. Stir occasionally and heat until warmed through, then top with fresh cilantro or extra cheese if desired.
FAQs
Can I make this recipe vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth, and you have a delicious vegetarian version that’s just as flavorful and comforting.
What can I use if I don’t have Monterey Jack cheese?
Cheddar, Colby, or a Mexican cheese blend work well as substitutes. The idea is to use a mild, melty cheese that complements the creamy and tangy flavors.
Is it okay to use frozen corn?
Frozen corn works perfectly in this recipe. Just thaw it before mixing to avoid adding excess moisture to the rice.
Can I make this recipe dairy-free?
For a dairy-free version, try using a dairy-free sour cream and cheese alternative. Nutritional yeast can also add a cheesy flavor boost.
How spicy is the dish?
The green chiles add a mild heat, but you can adjust the spiciness by choosing mild or hotter chiles, or by adding additional chili powder if you like more kick.
Final Thoughts
This Mexican Sour Cream Rice Recipe truly feels like a warm hug on a plate. Its creamy texture, cheesy goodness, and flavorful hints of chile and cilantro make it a delicious addition to any meal. Give it a try soon—you’ll wonder how you ever made dinner without it!
Print
Mexican Sour Cream Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This creamy and flavorful Mexican Sour Cream Rice is a comforting side dish featuring tender long-grain rice cooked in chicken broth, mixed with sour cream, green chiles, corn, and Monterey Jack cheese, then baked until bubbly and golden. It’s perfect to accompany your favorite Mexican meals or to enjoy on its own as a satisfying vegetarian dish when made with vegetable broth.
Ingredients
Rice & Broth
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth (or vegetable broth for vegetarian option)
Mix-ins
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup corn kernels (fresh, canned, or frozen)
- ¼ cup fresh cilantro, chopped (divided)
- ½ tsp garlic salt
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the rice dish later on.
- Cook Rice: In a large pot, bring the chicken broth to a boil. Add the uncooked long-grain white rice, cover the pot, and reduce the heat to low. Let it simmer for 16 to 18 minutes until the rice is tender and the liquid is fully absorbed.
- Mix Ingredients: Remove the pot from the heat. Stir in the sour cream, diced green chiles, half a cup of the shredded Monterey Jack cheese, corn kernels, half of the chopped cilantro, and garlic salt. Mix everything thoroughly to combine.
- Assemble: Transfer this creamy rice mixture into a greased 8×8-inch baking dish. Evenly sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes until the cheese on top is melted and lightly browned.
- Garnish & Serve: Remove from oven, garnish with the remaining fresh cilantro, and serve the Mexican Sour Cream Rice warm for best flavor.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Fresh, canned, or frozen corn kernels work equally well depending on what you have on hand.
- For extra spiciness, consider adding chopped jalapeños or hot sauce when mixing the ingredients.
- Use Monterey Jack cheese for its creamy meltability, but cheddar can be substituted if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
