There is nothing quite like the comforting, creamy goodness of the Mexican Sour Cream Rice Recipe to brighten up any meal. This dish combines fluffy, tender rice with the subtle tang of sour cream, the gentle heat of diced green chiles, and the melty richness of Monterey Jack cheese, creating a symphony of flavors and textures. Whether you’re looking for a cozy side or a hearty base for your favorite Mexican-inspired feast, this recipe brings warmth and satisfaction to your table with every bite.
Ingredients You’ll Need
Gathering a handful of simple, everyday ingredients is all it takes to whip up this flavorful dish. Each item plays a crucial role — from the tender rice soaking up savory broth to the fresh cilantro brightening the final presentation.
- 1 cup uncooked long-grain white rice: The star base, providing fluffy texture and absorbing all the delicious flavors.
- 2 cups chicken broth (or vegetable broth for vegetarian option): Adds depth and richness, cooking the rice more flavorfully than water.
- 1 cup sour cream: Brings a smooth creaminess with a subtle tang that elevates the dish.
- 1 (4 oz) can diced green chiles: Adds a gentle, smoky heat without overpowering the dish.
- 1 ½ cups shredded Monterey Jack cheese, divided: Provides gooey, melty richness — half folded in and half layered on top for perfect browning.
- 1 cup corn kernels (fresh, canned, or frozen): Offers a sweet crunch that contrasts beautifully with the creamy rice.
- ¼ cup fresh cilantro, chopped (divided): Lends a fresh, herbaceous lift both inside the dish and as a garnish.
- ½ tsp garlic salt: Gives a savory punch, balancing out all the other flavors wonderfully.
How to Make Mexican Sour Cream Rice Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350°F (175°C). This will get your baking dish ready for the final, glorious melting and browning of cheese that makes this recipe irresistible.
Step 2: Cook the Rice
In a large pot, bring your chicken or vegetable broth to a boil. Adding the rice directly to the simmering broth allows it to soak up all those lovely flavors. Cover the pot, reduce the heat to low, and let it cook gently for 16 to 18 minutes until the rice is tender and the broth is fully absorbed. This step ensures the rice isn’t just plain but infused with warmth and taste.
Step 3: Mix It All Together
Remove the pot from the heat, then fold 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. Stir thoroughly—this is where everything starts to come together, creating a creamy, flavorful mixture bursting with gentle spice and sweetness.
Step 4: Assemble for Baking
Transfer this luscious rice mixture into a greased 8×8-inch baking dish, spreading it out evenly. Then, sprinkle the remaining Monterey Jack cheese across the top for that beautiful, melty golden layer that will bake up perfectly in the oven.
Step 5: Bake to Perfection
Slide the dish into your preheated oven and bake for 25 minutes. This oven time melts the cheese, letting it bubble and brown just right, adding an irresistible texture and appearance that will have everyone eager to dig in.
Step 6: Garnish and Serve
Once out of the oven, sprinkle the dish with the remaining fresh cilantro for a vibrant burst of color and fresh herbal notes. Serve it warm for the best experience, letting every forkful delight with its creamy, cheesy, slightly spicy charm.
How to Serve Mexican Sour Cream Rice Recipe
Garnishes
Fresh cilantro is the go-to garnish here, offering a bright freshness that balances out the cheesy richness. You might also add a squeeze of lime or a few slices of avocado for extra creaminess and zing. These little touches enhance the overall experience and make the dish pop visually and flavor-wise.
Side Dishes
This Mexican Sour Cream Rice Recipe pairs wonderfully with grilled chicken, seared steak, or black bean tacos. It also complements roasted vegetables or a simple green salad, making it versatile enough to fit into any meal, whether you’re hosting a casual dinner or a festive gathering.
Creative Ways to Present
For a fun twist, serve this rice in warm tortilla bowls or stuff it inside bell peppers and bake for a colorful, eye-catching presentation. You can also layer it with beans and lettuce for a layered Mexican casserole that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen overnight, so reheated portions are just as delicious if not better.
Freezing
You can freeze this dish, too. Transfer cooled rice to a freezer-safe container and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating to maintain the creamy texture.
Reheating
Reheat leftovers in the microwave or oven, adding a splash of broth or water if needed to keep the rice moist. Covering the dish during reheating helps retain moisture and keeps the cheese melty and inviting.
FAQs
Can I make this dish vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and you have a savory vegetarian Mexican Sour Cream Rice Recipe with no compromise on flavor.
Is it spicy?
The green chiles add a mild, smoky heat that complements the creamy rice perfectly without being overpowering. You can adjust by using mild or hot diced chiles based on your preference.
Can I use different cheese?
Monterey Jack melts beautifully and has the right mild flavor, but you can experiment with mozzarella or a mild cheddar for a slightly different twist.
What’s the best rice to use?
Long-grain white rice works best here because it cooks up fluffy and lightly separated, soaking up all those tasty ingredients without becoming mushy.
Can I prepare the rice ahead of time?
Yes, you can cook the rice beforehand and keep it in the fridge until you’re ready to mix and bake. Just be sure to cover it well to prevent drying out.
Final Thoughts
If you haven’t tried this Mexican Sour Cream Rice Recipe yet, you’re in for such a treat. It’s a simple, cozy, and crowd-pleasing dish that transforms basic ingredients into a creamy, cheesy masterpiece with delightful little bursts of flavor. Trust me, once you make it, it’s going to become one of your go-to recipes whenever you want to add some warmth and comfort to your meal.
Print
Mexican Sour Cream Rice Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful Mexican Sour Cream Rice made with tender long-grain rice, tangy sour cream, spicy green chiles, sweet corn, and melted Monterey Jack cheese. Baked to perfection and garnished with fresh cilantro, this hearty side dish is perfect for any Mexican-inspired meal.
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
- 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 the oven temperature to 350°F (175°C) to prepare for baking the rice casserole.
- Cook Rice: In a large pot, bring 2 cups of chicken broth to a boil. Add 1 cup of uncooked long-grain white rice, then cover and reduce heat to low. Simmer gently for 16–18 minutes until the rice is tender and all the liquid is absorbed.
- Mix Ingredients: Remove the pot from heat. Stir in 1 cup sour cream, 1 can (4 oz) diced green chiles, ½ cup of shredded Monterey Jack cheese, 1 cup of corn kernels, half of the chopped cilantro (about 2 tablespoons), and ½ teaspoon garlic salt. Mix everything thoroughly to combine all the flavors.
- Assemble: Grease an 8×8-inch baking dish and transfer the rice mixture into it. 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, indicating a bubbly, creamy texture.
- Garnish & Serve: Remove from oven and garnish with the remaining chopped cilantro. Serve the Mexican sour cream rice warm as a delicious side dish.
Notes
- You can substitute vegetable broth for chicken broth to make this dish vegetarian.
- Fresh corn can be used if preferred over canned or frozen; just make sure to cook frozen corn before adding.
- Adjust the amount of green chiles to your preferred spice level.
- Using Monterey Jack cheese gives a nice melt and mild flavor, but you can also substitute with cheddar or a Mexican cheese blend.
- This dish reheats well and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
