Sour Cream Rice

by Carrie on September 16, 2009

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)

Sour Cream Rice

  • 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.

© 2009, Carrie. All rights reserved.

{ 4 comments… read them below or add one }

1 Cassie September 16, 2009 at 10:29 am

Yummy, this is one of my absolute favorite side dishes with Mexican food! SO delicious.


2 Kate September 17, 2009 at 9:00 am

There is something so comforting in baked rice dishes.


3 Emily September 17, 2009 at 10:45 am

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.


4 Courtenay September 19, 2009 at 7:24 am

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!


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