I made this to go with the enchiladas, Adam and I both loved loved this dish. It was the perfect side. I omitted the chilies as we aren’t spicy people. I will be making this alot more in the future.
Mexican Sour Cream Rice (From: Allrecipes)
- 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
- 1/4 cup finely chopped fresh cilantro
- salt and ground black pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Cassie
September 16th, 2009
Yummy, this is one of my absolute favorite side dishes with Mexican food! SO delicious.
Kate
September 17th, 2009
There is something so comforting in baked rice dishes.
Emily
September 17th, 2009
This looks delicious! I am always at a loss for side dishes. I tend to just not make them unless I’m cooking for someone else. But this looks really easy to put together.
Courtenay
September 19th, 2009
I came across your website and have spent hours drooling over your stuff! Thanks for being a great addition to my bookmarked websites:-) I also love following your pregnancy and how adorable your husband is with you!