Description
Mexican Sour Cream Rice is a creamy, flavorful side dish featuring tender long-grain rice simmered in chicken broth, mixed with tangy sour cream, spicy green chiles, sweet corn, and melted Monterey Jack cheese. Baked to perfection with a golden cheese crust and fresh cilantro garnish, it’s perfect for complementing Mexican-inspired meals.
Ingredients
Scale
Rice and 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 mixture later.
- Cook Rice: In a large pot, bring the chicken broth to a boil. Add the uncooked rice, cover the pot, and reduce the heat to low. Let it simmer for 16 to 18 minutes, or until the rice is tender and all the liquid is absorbed.
- Mix Ingredients: Remove the pot from 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 thoroughly until well combined.
- Assemble: Transfer the creamy rice mixture into a greased 8×8-inch baking dish, spreading it evenly. Then, sprinkle the remaining 1 cup of shredded cheese evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes or until the cheese on top is melted and has turned lightly golden brown.
- Garnish & Serve: Remove the dish from the oven and garnish with the remaining chopped cilantro. Serve warm as a comforting side dish.
Notes
- You can substitute chicken broth with vegetable broth to make this dish vegetarian.
- Use fresh, canned, or frozen corn kernels according to availability—just make sure to drain canned corn well.
- If you prefer spicier heat, opt for diced green chiles with more kick or add a pinch of cayenne pepper.
- For a lower-fat version, use reduced-fat sour cream and cheese.
- This dish pairs wonderfully with grilled meats, tacos, or as a hearty vegetarian main dish alongside beans.
- Make sure to cover the pot while cooking rice to ensure proper steaming and absorption.
