Mexican Sour Cream Rice

Mexican Sour Cream Rice

217
Ms. Baker 4

"Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!"

Ingredients

50 m {{adjustedServings}} servings 287 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
  3. 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.
  4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

217
  1. 282 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

made this 4 times with adjustments each time & finally this rocks! guests loved it each time but now i finally got good ratios as original recipe is too dry. here is my way that everybody asks ...

Quite a few reviewers made some comments about it was a little bland, so I spiced it up a bit. I used my own chicken stock when I cooked the rice, as canned chicken broth can be a bit salty. I ...

I was looking for a new side to tacos, and this was wonderful. My kids took one bite and said it tasted like chicken enchiladas... So now we make it as a main dish, only I stir in chopped cooke...