Mexican sour cream rice recipe
Mexican sour cream rice with cheese, corn, green peppers, sour cream and coriander. This delicious side dish is simple and suitable for any meal!
Minus the corn, this recipe reminds me a lot of our green chili chicken enchilada! We like to use it as a side dish for Mexican food (like our Spanish rice and cilantro lime rice).
Delicious Mexican side dishes
If you follow me on social media, you will know that our family loves Mexican rice. We make it once a week and it is the perfect side dish for all the Mexican recipes we make every month (enchiladas, tacos, flautas-you can think of it!).
Not long ago, we had a Mexican dinner night with some people, and my friend told me one of her favorite rice recipes-Mexican sour cream rice! I checked the recipe and found many of my favorite ingredients: sour cream, green peppers, Monterey Jack cheese, corn and cilantro! ! I know we have to try it.
The result is great! ! In fact, it has become the new favorite here. Because we make regular Mexican rice recipes every week, I think we have to turn it off every other week because this recipe is so good.
How to make sour cream rice
Prepare. Preheat the oven to 350.
Cooking. Add the rice and chicken broth to a large pot and bring to a boil. Close the lid to reduce the heat to a minimum. Simmer for 16-18 minutes.
mix. When finished, remove the pot from the heat and add sour cream, green chilies, ½ cup cheese, corn, half of coriander, and garlic salt. Stir well.
bake. Pour the rice mixture into a greased 8×8 pan, and put the rest of the cheese on top. Bake for 25 minutes. Put fresh coriander on top and serve while hot. Please enjoy!
Want to be faster? Just use minutes of rice instead. The packaging may require water, but you can use the same amount of chicken broth and cook it according to the packaging instructions. Use cooked minute rice and continue to step 3 according to the recipe instructions.
Other recipe tips
Season it: Some people like spicy Mexican food. Some simple ways to season this rice dish are:
- Use hotter canned green chilies
- Add chili, cayenne pepper or red pepper flakes
- Add Tabasco/Hot Sauce
go ahead: You can assemble this Mexican rice, cover it and store it in the refrigerator for 1-2 days, and then put it in the oven to bake. You can also store it in the refrigerator for up to 3 months. Be sure to use a freezer-safe bakeware. After the rice has cooled, wrap it tightly with plastic wrap, and then wrap it with aluminum foil. Mark and freeze.
When you are ready to use it, thaw it in the refrigerator overnight and then bake it according to the recipe instructions.
Leftovers: Leftovers can be stored in the refrigerator for 3-4 days. I like to divide it into separate airtight containers. You can also store leftover rice in the refrigerator. Be sure to use freeze-safe containers. Freeze for up to 3 months.
Pair with these delicious Mexican dishes:
Course Side Dishes
Preparation time 5 minutes
Cooking time 50 minutes
Total time 55 minutes
Calories 251 kcal
Author Little Luna
- 14 ounces chicken broth
- 1 cup growing grain rice
- 1 cup sour cream
- 4 ounces green chilies
- 1 cup Monterey Jack cheese, chopped, divided or Mexican blend
- 15.25 oz corn drained
- 1/2 cup cilantro chopped and divided
- 1/2 teaspoon garlic salt
Preheat the oven to 350.
Add the rice and chicken broth to a large pot and bring to a boil. Close the lid to reduce the heat to a minimum. Simmer for 16-18 minutes.
When finished, remove the pot from the heat and add sour cream, green chilies, ½ cup cheese, corn, half of coriander, and garlic salt. Stir well.
Pour the rice mixture into a greased 8×8 pan, and put the rest of the cheese on top.
Bake for 25 minutes. Put fresh coriander on top and serve while hot. Please enjoy!
The recipe is adapted from Just a Pinch.