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
Instructions
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Preheat Oven: Set oven to 350°F (175°C).
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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.
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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.
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Assemble: Transfer the rice mixture to a greased 8×8-inch baking dish. Sprinkle the remaining cheese on top.
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Bake: Bake for 25 minutes, until cheese is melted and lightly browned.
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Garnish & Serve: Garnish with remaining cilantro and serve warm.
Notes
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Make it spicy: Add diced jalapeños or use hot green chiles.
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Add protein: Stir in shredded cooked chicken or black beans.
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Customize veggies: Try sautéed onions or bell peppers.
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Cheese swap: Cheddar, pepper jack, or a Mexican blend work well too.
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Make ahead: Prep up to 24 hours ahead, refrigerate, and bake when ready.
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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
