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
Scale
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.
