Sour Cream Rice Recipe
Mexican Sour Cream Rice filled with cheese, corn, green chiles, sour cream and cilantro. This delicious side dish is simple and great with any meal!
Prep Time 5 minutes mins
Cook Time 50 minutes mins
Total Time 55 minutes mins
Course Side Dish
Calories 251 kcal
- 14 oz chicken broth
- 1 cup uncooked long grain rice
- 1 cup sour cream
- 4 oz green chiles
- 1 cup Monterey Jack Cheese shredded, divided, or Mexican blend
- 15.25 oz corn drained
- 1/2 cup cilantro chopped and divided
- 1/2 tsp garlic salt (with parsley flakes)
Preheat oven to 350.
Add rice and chicken broth to a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 16-18 minutes.
Remove pot from heat when done and add sour cream, green chiles, ½ cup cheese, corn, half the cilantro, and garlic salt. Mix well.
Pour rice mixture into a greased 8x8 pan and top with the rest of the cheese.
Bake for 25 minutes. Top with fresh cilantro and serve warm. ENJOY!
Calories: 251kcalCarbohydrates: 32gProtein: 8gFat: 11gSaturated Fat: 6gCholesterol: 28mgSodium: 475mgPotassium: 241mgFiber: 2gSugar: 4gVitamin A: 497IUVitamin C: 9mgCalcium: 148mgIron: 1mg