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
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 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
