Mexican Sour Cream Rice ~
Creamy rice bake with bold Tex-Mex flavors of green chiles, cheese, and a hint of cumin.
Serve with Black Bean Cakes or Spinach Enchiladas.
Easy Mexican Side Dish
Mexican food is a favorite around here, especially tacos and enchiladas, so I’m always looking for fresh side dishes.
Rice is a classic go-to, and this sour cream rice recipe takes it up a notch with creamy sour cream, melted cheese, and fire-roasted chiles. Infusing those flavors into the rice while it bakes makes this dish an easy way to elevate any Mexican-inspired meal.
Ingredients for Mexican Sour Cream Rice
You will need the following:
- 1 cup long grain white rice, uncooked
- 1 cup sour cream
- 7-ounce can fire-roasted green chiles, diced
- 1 cup Monterey jack cheese, shredded
- 1 cup frozen corn
- 1/4 cup cilantro, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup cheddar cheese, shredded
Ingredient Notes
- White Rice – Long grain rice works best for a light, fluffy texture.
- Sour Cream – Brings creamy richness with a touch of tanginess.
- Green Chiles – Fire-roasted green chiles add mild smokiness; spicy green chiles or mild green chiles also work well, depending on heat preference.
- Monterey Jack Cheese – Pepper jack cheese can be used for extra heat.
- Frozen Corn – Adds a subtle touch of sweetness and texture.
- Cilantro – Fresh cilantro brings vibrant, herbaceous notes that brighten the dish.
- Cumin – Adds a warm, earthy depth.
- Salt and Black Pepper – Essential for balancing flavors; adjust amounts to taste.
- Cheddar Cheese – This top layer of cheese adds a creamy finish to each bite.
How to Make Mexican Sour Cream Rice
STEP ONE: Prep. Preheat the oven to 350°F. Spray a 2-quart casserole dish with cooking spray; set aside.
STEP TWO: Cook the rice. Cook the rice according to package directions. Once done, remove from heat and let the rice stand, covered, for 10 minutes to firm up.
STEP THREE: Mix ingredients. In a medium bowl, stir together the sour cream, green chiles, Monterey jack cheese, corn, cilantro, cumin, salt, and black pepper.
STEP FOUR: Combine. Gently fold the cooked rice into the sour cream mixture until combined. Transfer to the prepared casserole dish.
STEP FIVE: Assemble and bake. Top with cheddar cheese and bake in the preheated oven for 30 minutes, until bubbly and lightly browned.
FAQ
- Can this be made ahead? Yes, assemble it ahead of time, then bake just before serving.
- Can I make this vegan? Absolutely! Simply use plant-based sour cream and cheeses. I like Tofutti brand sour cream and Violife cheeses.
Storage
- Store any leftover rice in an airtight container in the refrigerator. Reheat in the oven or microwave.
More Recipes You’ll Love!
- Cilantro Lime Rice
- Black Beans for a Crowd
- Tomatillo Salsa Verde
- Mexican Grilled Tofu
- Spanish Rice
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Mexican Sour Cream Rice Recipe
Ingredients
- 1 cup long grain white rice uncooked
- 1 cup sour cream
- 7- ounce can fire-roasted green chiles diced
- 1 cup Monterey jack cheese shredded
- 1 cup frozen corn
- 1/4 cup cilantro chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Spray a 2-quart casserole dish with cooking spray; set aside.
- Cook the rice according to package directions. Once done, remove from heat and let the rice stand, covered, for 10 minutes to firm up.
- In a medium bowl, stir together the sour cream, green chiles, Monterey jack cheese, corn, cilantro, cumin, salt, and black pepper.
- Gently fold the cooked rice into the sour cream mixture until combined. Transfer to the prepared casserole dish.
- Top with cheddar cheese and bake in the preheated oven for 30 minutes, until bubbly and lightly browned.
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