Mexican Sour Cream Rice

mexican sour cream rice
I found this rice recipe on Cassie Craves and it was super flavorful! I even halved the amount of sour cream and cheese, trying to lighten it up a little bit, and we still loved it!

1 cup uncooked long grain white rice
1 14-ounce can chicken broth
1 cup sour cream (I used 1/2 cup)
1 4-ounce can diced green chile peppers
2 cups shredded pepper-jack cheese, divided (I used 1 cup, divided)
1 cups frozen whole kernel corn
1/4 cup finely chopped fresh cilantro
Salt and ground black pepper to taste

1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes (because I used Minute Rice, I decreased the simmering time to about 10 minutes).
2. Preheat oven to 350 degrees. 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 cup 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.


Cassie said...

This is one of our absolute favorites! I'm so glad you loved it too :)

DJ and Candra Probert said...

Yummy!! Do you think you could use brown rice in this dish?

Marci said...

Definitely! You cook the rice first, so it shouldn't make a difference at all and would help it be a little healthier :-)!

Julie said...

Sounds like a wonderful rice dish...yum!