Why You’ll Love This Recipe

Simple Ingredients: Utilizes common pantry staples, making it convenient to prepare without special trips to the store.
Versatile Pairing: Complements a wide range of dishes, from tacos to grilled meats.
Quick Preparation: Ready in under an hour, perfect for busy schedules.
Crowd-Pleaser: Its rich flavors and creamy texture are sure to impress family and guests alike.
Comfort Food: Offers a satisfying and hearty addition to any meal.
Customizable: Easily adaptable with additional spices or vegetables to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Uncooked long-grain white rice
Chicken broth
Sour cream
Diced green chiles
Shredded Monterey Jack cheese
Corn kernels
Fresh cilantro
Garlic salt

Directions

Preheat Oven: Set your oven to 350°F (175°C).
Cook Rice: In a large pot, bring the chicken broth to a boil. Add the rice, cover, and reduce heat to low. Simmer for 16-18 minutes until the rice is tender and the liquid is absorbed.
Combine Ingredients: Remove the pot from heat. Stir in sour cream, diced green chiles, ½ cup of shredded cheese, corn, half of the chopped cilantro, and garlic salt. Mix well.
Transfer to Baking Dish: Pour the rice mixture into a greased 8×8-inch baking dish.
Add Cheese: Sprinkle the remaining cheese over the top.
Bake: Place in the preheated oven and bake for 25 minutes, or until the cheese is bubbly and lightly browned.
Garnish and Serve: Remove from oven, garnish with the remaining cilantro, and serve warm.

Servings and Timing

Servings: Approximately 6 servings.
Preparation Time: 10 minutes.
Cooking Time: 45 minutes.
Total Time: 55 minutes.

Variations

Spicy Kick: Add a diced jalapeño or use hot green chiles for extra heat.
Protein Addition: Mix in cooked shredded chicken or black beans for a heartier dish.
Vegetable Boost: Incorporate sautéed bell peppers or onions for added flavor and nutrition.
Cheese Options: Experiment with different cheeses like cheddar or pepper jack for varied flavors.
Herb Garnish: Top with chopped green onions or parsley instead of cilantro for a different twist.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Place cooled rice in a freezer-safe container and freeze for up to 3 months.
Reheating: For best results, reheat in the oven at 325°F (163°C) until warmed through. If using a microwave, cover and heat in intervals, stirring occasionally, to ensure even warming.

FAQs

What type of rice works best for this recipe?

Long-grain white rice is ideal due to its fluffy texture and ability to absorb flavors well.

Can I use brown rice instead of white rice?

Yes, but note that brown rice requires a longer cooking time and may alter the dish’s texture slightly.

Is there a vegetarian option for this recipe?

Absolutely! Use vegetable broth instead of chicken broth to make it vegetarian-friendly.

Can I make this dish ahead of time?

Yes, you can assemble the dish, cover, and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed.

How can I make this dish spicier?

Incorporate diced jalapeños or use a spicier variety of green chiles to increase the heat level.

What can I serve with Mexican Sour Cream Rice?

It pairs well with grilled meats, tacos, enchiladas, or as a standalone vegetarian entrée.

Can I add other vegetables to this dish?

Certainly! Bell peppers, onions, or black beans make excellent additions.

How do I prevent the rice from becoming mushy?

Ensure you don’t overcook the rice initially and avoid adding too much liquid when combining with other ingredients.

Is it possible to use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used as a healthier alternative to sour cream.

Can I cook this dish on the stovetop instead of baking?

While baking melds the flavors and melts the cheese, you can finish the dish on the stovetop over low heat until the cheese is melted and the mixture is heated through.

Conclusion

Mexican Sour Cream Rice is a delectable and versatile side dish that brings a creamy, zesty flair to any meal. Its simple preparation and customizable nature make it a go

Mexican Sour Cream Rice

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Author: Chef Sara
Total Time: 55 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Mexican Sour Cream Rice is a creamy, cheesy, and flavor-packed side dish perfect for pairing with tacos, grilled meats, or your favorite Mexican entrée. Made with sour cream, green chiles, corn, and melted cheese, this comforting casserole-style rice dish is quick to prep and totally customizable — a guaranteed crowd-pleaser!

Ingredients

1 cup uncooked long-grain white rice

2 cups chicken broth (or vegetable broth for vegetarian option)

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

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Instructions

Preheat Oven: Set oven to 350°F (175°C).
Cook Rice: In a large pot, bring chicken broth to a boil. Add rice, cover, and reduce heat to low. Simmer for 16–18 minutes, or until rice is tender and liquid is absorbed.
Mix Ingredients: Remove pot from heat. Stir in sour cream, green chiles, ½ cup of cheese, corn, half the cilantro, and garlic salt. Mix well.
Assemble: Transfer the rice mixture to a greased 8×8-inch baking dish. Sprinkle the remaining cheese on top.
Bake: Bake for 25 minutes, until cheese is melted and lightly browned.
Garnish & Serve: Garnish with remaining cilantro and serve warm.

Notes

Make it spicy: Add diced jalapeños or use hot green chiles.
Add protein: Stir in shredded cooked chicken or black beans.
Customize veggies: Try sautéed onions or bell peppers.
Cheese swap: Cheddar, pepper jack, or a Mexican blend work well too.
Make ahead: Prep up to 24 hours ahead, refrigerate, and bake when ready.
Storage: Keeps 3–4 days in the fridge or freeze up to 3 months. Reheat in oven at 325°F.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: Mexican-Inspired