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Mexican Sour Cream Rice ~ Creamy rice bake with bold Tex-Mex flavors of green chiles, cheese, and a hint of cumin. Vegetarian or vegan.

Mexican Sour Cream Rice Recipe

Creamy rice bake with bold Tex-Mex flavors of green chiles, cheese, and a hint of cumin.
5 from 1 vote
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Course: Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: CInco de Mayo, Mexican, rice, side dish, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 351kcal
Author: Holly Gray

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.

Nutrition

Calories: 351kcal | Carbohydrates: 35g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 449mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 14mg | Calcium: 302mg | Iron: 1mg
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