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Mexican Sour Cream Rice

Creamy and cheesy this Mexican Sour Cream Rice is the perfect side dish to any of your Mexican feasts. Quick, easy and delicious!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 362kcal
Author: Tornadough Alli

Ingredients

  • 1 cup uncooked white rice
  • 1 (14 ocan chicken broth
  • 1 cup sour cream
  • 1 (4 ocan diced green chiles
  • 2 cups shredded Monterey Jack cheese divided
  • 1 (14.25 ocan corn drained
  • 1/4 cup chopped cilantro
  • Salt and pepper

Instructions

  • Pre-heat oven to 350.
  • In a large pot, bring the rice and chicken broth to a boil.
  • Once rice begins to boil, cover and reduce heat to low.
  • Simmer for 20 minutes or until all broth is absorbed and rice is tender.
  • Spray an 8x8 baking dish with cooking spray set aside.
  • Remove rice from heat and stir in sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro, salt and pepper.
  • Mix well. Pour rice mixture into prepared dish, and top with remaining 1/2 cup of cheese.
  • Bake uncovered 30 minutes or until cheese is melted and it is slightly golden. Serve and enjoy!

Nutrition

Calories: 362kcal | Carbohydrates: 27g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 324mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 1.4mg | Calcium: 352mg | Iron: 0.6mg