adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican Sour Cream Rice
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cheesy baked rice with sour cream, chiles, cilantro, and corn - pairs perfectly with green enchiladas!
Ingredients:
  • 1 cup uncooked long grain white rice
  • 1 (14 ounce) can chicken broth
  • 1 cup reduced fat sour cream
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 0.25 cup finely chopped fresh cilantro
  • salt and ground black pepper to taste
Instructions:
  • Bring a pot of chicken broth and rice to a boil until tender, then simmer covered on low heat for 20 minutes.
  • Preheat your oven to 350°F (175°C) and lightly grease a 1 1/2-quart casserole dish.
  • Combine sour cream, green chile peppers, 1/2 cup of Monterey Jack cheese, corn, and cilantro with cooked rice. Season with salt and pepper, then spread mixture into casserole dish and sprinkle remaining cheese on top before baking.
  • Place in the preheated oven to bake uncovered for 30 minutes until the cheese is golden and bubbling.

Similar Recipes