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
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
- 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.
