If you’re looking to add a vibrant, creamy, and utterly delicious side to your dinner rotation, this Mexican Sour Cream Rice Recipe is an absolute must-try. Packed with the comforting tenderness of perfectly cooked rice, the tangy creaminess of sour cream, and the subtle kick from diced green chiles, it’s a crowd-pleaser that elevates any meal. The golden melted Monterey Jack cheese on top adds a rich, gooey finish that’s simply irresistible. This dish brings warmth and color to your table, effortlessly combining simple pantry staples into a flavorful experience that you and your loved ones will come back to time and time again.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each one playing a crucial role in building the dish’s signature creamy texture, subtle spice, and delightful freshness. From the aromatic chicken broth that infuses the rice to the fresh cilantro that adds a bright herbal touch, every component is here for a reason.
- 1 cup uncooked long-grain white rice: The star base that absorbs all the beautiful flavors without getting mushy.
- 2 cups chicken broth (or vegetable broth for vegetarian option): Provides a savory liquid foundation that cooks the rice to fluffy perfection.
- 1 cup sour cream: Adds a creamy tang that transforms ordinary rice into something luxuriously smooth.
- 1 (4 oz) can diced green chiles: Brings a mild, smoky heat that wakes up the palate gently.
- 1 ½ cups shredded Monterey Jack cheese, divided: Melts beautifully to add richness and a subtle nuttiness.
- 1 cup corn kernels (fresh, canned, or frozen): Adds a hint of sweetness and a nice pop of texture with each bite.
- ¼ cup fresh cilantro, chopped (divided): Offers a fresh, herbaceous note that brightens the dish just before serving.
- ½ tsp garlic salt: Enhances all the flavors with a gentle garlicky boost without overpowering.
How to Make Mexican Sour Cream Rice Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). This slow heat will perfectly melt the cheese topping and brown it to a gorgeous golden hue, giving the dish that irresistible baked finish.
Step 2: Cook the Rice
Bring the chicken broth to a gentle boil in a large pot. Add the rice, cover it tightly, and reduce the heat so it simmers. Around 16 to 18 minutes later, you should have tender rice that’s soaked up all that flavorful broth. This step ensures the rice is fluffy but not soggy, setting the stage for a creamy masterpiece.
Step 3: Mix in the Goodies
Once the rice is cooked and the pot is off the heat, stir in the sour cream, diced green chiles, half of the shredded Monterey Jack cheese, corn kernels, half of the chopped cilantro, and the garlic salt. Mix everything thoroughly so every grain is coated with that luscious creaminess and every bite gets hints of spice, sweetness, and herb.
Step 4: Assemble for Baking
Transfer this mixture into a greased 8×8-inch baking dish, spreading it out evenly. Sprinkle the remaining cheese on top, which will melt into a beautifully bubbly, lightly salted crust. This layering is what transforms the dish from simple rice to an enchanting casserole.
Step 5: Bake Until Perfect
Place the dish in your preheated oven and bake for 25 minutes. During this time, the cheese will melt and start to brown slightly, creating a gorgeous golden layer that adds both texture and flavor contrast to the creamy rice underneath.
Step 6: Garnish and Serve
After baking, sprinkle the remaining fresh cilantro over the top for that burst of fresh green color and a bright herbal lift. Serve warm to enjoy the cheese gooeyness and the blend of creamy, spicy, and sweet flavors all at once.
How to Serve Mexican Sour Cream Rice Recipe
Garnishes
Beyond the fresh cilantro, you can top the finished dish with a squeeze of lime juice for zing or a few slices of ripe avocado to add buttery smoothness. A few extra diced green chiles can also intensify the mild heat if you love a bit of spice.
Side Dishes
This dish pairs beautifully alongside grilled meats like chicken or steak, roasted vegetables, or even a fresh salad. Consider serving it next to beans and sautéed greens to round out a vibrant Mexican-inspired meal.
Creative Ways to Present
For a crowd-pleasing twist, serve this rice in individual ramekins, baked and then sprinkled with chopped tomatoes and scallions for a colorful finish. You might also spoon it into lettuce cups for a fun, hand-held presentation at casual gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully when chilled, making it a fantastic next-day dish.
Freezing
You can freeze the cooked rice in a freezer-safe container for up to 2 months. Just make sure to cool it completely before freezing to preserve texture and flavor. When thawed, it will still be creamy and delicious.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to reintroduce moisture. Covering the dish while reheating will retain the creamy texture and prevent drying out.
FAQs
Can I make this Mexican Sour Cream Rice Recipe vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth to keep it vegetarian-friendly without compromising on flavor.
What type of cheese works best?
Monterey Jack cheese is ideal because it melts smoothly and has a mild, buttery flavor that complements the dish. However, a mild cheddar or a Mexican cheese blend can work well too.
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice has a longer cooking time and a firmer texture. Adjust cooking times accordingly and ensure the broth fully absorbs for best results.
Is the dish spicy?
The heat is gentle, thanks to the mild diced green chiles. If you prefer it spicier, you can add jalapeños or more chiles to taste.
Can I prepare this recipe ahead of time?
Yes, you can prepare the rice and mixing step in advance and store it in the refrigerator. Then finish the baking step right before serving for fresh, bubbly cheese every time.
Final Thoughts
This Mexican Sour Cream Rice Recipe is a fantastic example of how simple ingredients can come together to create something utterly comforting and delicious. It’s creamy with just the right touch of spice and fresh herbs, making it perfect for everyday dinners or special occasions. Don’t hesitate to give it a try—you’ll likely find it becoming a new favorite that’s welcomed at your table time and again.
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
Mexican Sour Cream Rice is a creamy, cheesy side dish that combines tender long-grain white rice with tangy sour cream, diced green chiles, sweet corn, and shredded Monterey Jack cheese. Baked until bubbly and slightly browned on top, this flavorful dish is perfect alongside Mexican-inspired meals or as a comforting vegetarian option.
Ingredients
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
- 1½ 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: Preheat your oven to 350°F (175°C) to prepare for baking the rice casserole.
- Cook Rice: In a large pot, bring the chicken broth to a boil. Add the uncooked rice, cover, and reduce the heat to low. Let it simmer for 16 to 18 minutes or until the rice is tender and the liquid has been fully absorbed.
- Mix Ingredients: Remove the pot from heat. Stir in the sour cream, diced green chiles, half a cup of shredded Monterey Jack cheese, corn kernels, half of the chopped cilantro, and garlic salt. Mix thoroughly to combine all flavors evenly.
- Assemble: Grease an 8×8-inch baking dish lightly. Transfer the rice mixture into the baking dish and spread it evenly. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top of the rice mixture.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes. Bake until the cheese on top is melted and lightly golden brown, creating a bubbly, savory crust.
- Garnish & Serve: Remove the dish from the oven and garnish with the remaining fresh cilantro. Serve the Mexican sour cream rice warm as a delicious side dish.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can use fresh, frozen, or canned corn depending on what’s available.
- Adjust the amount of green chiles to control the level of spiciness.
- This dish pairs well with grilled meats, tacos, or beans.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
