Mexican Sour Cream Rice

Mexican Sour Cream Rice

220
Ms. Baker 4

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

50 m servings 287 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

220
  1. 285 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This turned out ok. It had an interesting flavor, but my husband and I had hoped it would be creamier. Next time I may add more sour cream or some salsa to it as well.

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...

Never made before, and it was fabulous!!There were not any left overs. As recommended by another reviewer, I added 1 can of drained black beans, used 2 cups of sour cream, and 2 cans of the chi...

I served this with foil-pack taco chicken dinner, on the site too- see my comments. I read all of the users comments and I ran from there. I use fideo (instead of rice), garlic chicken broth,...

This turned out ok. It had an interesting flavor, but my husband and I had hoped it would be creamier. Next time I may add more sour cream or some salsa to it as well.

Pretty darn good! (Tip - do NOT use Mozzarella cheese!!)

This was absolutely delicious...the only thing I did differently was to use instant rice, it was fantastic...this recipe is going to be a keeper for me!

Easy to make, tastes great. I added extra sour cream and cheese and topped with black olives. Delicious!