Wednesday, September 16, 2020

What We are Eating - Sour Cream Rice

Yes, I did!  I made something new.  Just last night we had Tacos (Fish Tacos actually) and I wanted something new to serve with dinner.  I found this Mexican Sour Cream Rice dish and it was good.  Even my mom liked it!  It's pretty mild so it doesn't overtake the main dish.  I like it because it is not tomato based like so many Mexican Rice dishes!  (I did not use cilantro - yuck!) 

Recipe Credit: Nums The Word 


  • 1 can (14 ounce) chicken broth
  • 1 cup uncooked 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!

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