Mexican Sour Cream Rice



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Mexican Sour Cream Rice

Cook Time: 50 minutes

Yield: 9 Servings



    • 1 can (14 ounce) chicken broth
    • 1 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
    • 1 cup sour cream
    • 4 ounces diced green chilies
    • 1 cup shredded Monterey jack cheese
    • 1 can (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
    • 1/4 cup cilantro, chopped
    • 1/4 teaspoon salt


  1. Preheat oven to 350*F
  2. In a large pot, bring the rice and chicken broth to a boil.
  3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
  4. Spray an 8x8 square casserole dish with non-stick spray set aside.
  5. Once rice is done, all chicken broth will be absorbed.
  6. Turn off burner and place pot on a cool burner.
  7. Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
  8. Season with salt and mix again.
  9. Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
  10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
  11. Serve immediately!


TIP: A reader of ours left this comment below! Great tip for anyone wanting to use Minute Rice instead of regular rice. "I made it with minute rice . I just fixed the rice as it said and then added it to bowl with other ingredients and cooked it til cheese melted! was great thanks!!!"

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