Mexican Sour Cream Rice Recipe -
Mexican Sour Cream Rice Recipe
  • READY IN 50 mins

Mexican Sour Cream Rice

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2007

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 for...increase sour cream to 2 c., 2 cans of diced grn chilies, 1 large can of corn & 2 cans of drained/rinsed black beans. also needed a few good dashes of emeril's seasoning to bring it from bland to WOW! awesome potluck or group dish!

Most Helpful Critical Review
Apr 07, 2006

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.

Sep 24, 2008

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 used a can of Mexi-Corn, a small can of petite diced tomatoes and I used a batch of the Taco Seasoning 1 from this site. (I cut back on the salt and chili powder to protect little mouths.) I whipped the taco seasoning in with the sour cream and a little worchestershire sauce, then added it in with the other ingredients. This turned out really well. I'd make this again.

Jun 09, 2008

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 cooked chicken, some cumin and a can of black beans. We LOVE it! Thanks for a great recipe that is truly different.

Jun 01, 2008

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 chiles. I also added a dash of cumin, corriander, and crushed red peper. I will definitely make this again.

Apr 29, 2008

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, rotel, green chiles, nacho cheese soup, sour cream, and Mexican cheese blend. Really creamy and makes you nose run!

Apr 10, 2008

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

May 04, 2007

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!


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 837 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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