Mexican Sour Cream Rice Recipe
A favorite Mexican baked rice cheese diced and spiced with chiles, corn, cilantro and sour cream! This is a perfect combination for Mexican enchiladas. This recipe yields 5- 6 servings.
Mexican Sour Cream Rice
Ingredients
- 1 cup reduced fat sour cream
- 1 cup uncooked long grain white rice
- 1 cup shredded Monterey Jack cheese, divided
- 1 (4 ounce) can diced green chile peppers
- 1 (14 ounce) can chicken broth
- 1/4 cup finely chopped fresh cilantro
- 1 (8.75 ounce) can whole kernel corn, drained
- salt and ground black pepper to taste
Directions
- First, in a large pot, bring the rice and chicken broth to a boil, and then reduce heat to low, cover, and simmer 20 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
- And then, 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.
- Lastly, bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
- Mexican Sour Cream Rice is ready to serve!
ENJOY!
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