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Mexican Sour Cream Rice

We LOVE Mexican food in our family and this Mexican Sour Cream Rice is mighty tasty!

I’d have to say it’s Mexican is my favorite kind of food aside from classic American with Thai food coming in as a close second.

There is such a diversity of flavors and combinations and Mexican food is so easy to create and make.

I also love how Mexican food is pretty hard to mess up.

You can easy substitute ingredients with what you have on hand and it pretty much always turns out!

This Mexican Sour Cream Rice makes a tasty side dish for your dinner or for your Cinco de Mayo meal.

It’s a perfect side dish for anyone who is looking for something different than the traditional Mexican/Spanish rice

This Mexican Sour Cream Rice is easy to make, tastes delicious and something that everyone will love.

Plus it reheats well.  

This is super important to me as we tend to always have leftovers when we cook! 

To reheat it, just add a little extra cheese, nuke it and you’ve got a great leftover dish.

This would go great with any Mexican meal!

However, don’t limit yourself!  

Try this with any meal that needed a tasty side dish!  

It’s sure to be a nice change from the standard boring sides we all eat every night!

As you’ll see by reading the comments below, several people have tried it, loved it and many have even tweaked it to meet their dietary or taste bud needs – and it always turns out great!  

It’s really a side dish that goes well with any meal (Mexican/Spanish themed or not) and it really is quite tasty! 

Go on, whip up this Mexican Sour Cream Rice tonight!

Main Dishes You Should Try…

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Mexican Sour Cream Rice

Cook Time: 50 minutes

Yield: 9 Servings

Ingredients

  • 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

Instructions

  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!

Notes

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!!!"

http://numstheword.com/mexican-sour-cream-rice/

Recipe from Just a Pinch

73 Comments on “Mexican Sour Cream Rice

    1. Janelle

      Ha ha! It’s that thing that you add to your rice when you are half asleep and are typing. You know that once special ingredient! LOL. I’ve now fixed it but your comment gave me a good laugh!

      Reply
  1. Shelby

    Sounds delicious and I love cilantro, can’t get enough of that ๐Ÿ™‚ Its a magic word for me that tells me the recipe has to be yummy!

    Reply
    1. Janelle

      Bwahahahaha! So glad you asked! It’s um…you know…um…Ok, it’s a midnight typo! However it certainly gave me a good laugh when I read your comment!

      Reply
    1. Janelle

      It’s a nice change from the same old rice that we used to always have! Creamy, delicious and reheats well are all things I love about this dish!

      Reply
  2. Betsy

    I made this last night and it is amazing!! I used vegatable broth, no cheese (I’m out! ahh), added black beans and a can of diced tomatoes and green chillies. Really delicious, but I cant even imagine how special it would be with cheese!

    Reply
    1. Janelle

      Betsy, your version sound delicious! I love the idea of adding the extra vegetables! I will have to try this new way for sure! Thank you for the tip!!

      Reply
  3. Natalie

    I made this tonight & it was a big hit! I doubled the amount of broth & boiled 3 chicken breasts. After it cooked, I added the rice & continued with the recipe, though adding shredded chicken to the casserole. I also added Penzey’s chicken taco seasoning. It was a great meal enjoyed by us all! Thanks!

    Reply
    1. Janelle

      What a great idea to add the chicken! That certainly takes it from a side dish to main dish instantly! Thanks for the tip I will have to try this new method. Mmm.. all this talk of adapting the recipe to what we have on hand certainly is making me hungry!!

      Reply
  4. Mary

    What kind of rice did you use? Would quick cooking rice like Minute Rice work or does it need a longer cooking rice. It sounds yummy and I want to make sure I have the ingredients to make it this week.

    Reply
    1. Janelle

      Mary,

      My favorite kinds of rice are Basmti and Jasmine. However any kind will work for this recipe EXCEPT instant rice. Sorry! ๐Ÿ™

      Reply
      1. julia

        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 !!!

        Reply
        1. Janelle

          Julia! Thank you so much for the tips! I’ll add your tip to the recipe so that others who are interested in using minute rice can use your tips!

          Reply
  5. Mary

    Oh, I read the recipe again and I see you boil the rice 20 minutes so Minute Rice would not be a good choice. Thanks!

    Reply
    1. Janelle

      Thanks for the tip Katy! I’ve only had canned hominy in a dip and would be very interested in trying based on your recommendation for this recipe! Thank you!

      Reply
    1. Janelle

      Annette,

      Great Question! As you know, when cooking rice you usually cook it in water. Once the rice is done, all the water is absorbed into the rice thus leaving no water left in the pan. The chicken broth is used instead of water. So by the time the rice is fully cooked, there wont be any liquid in the pan. The rice will absorb it all, giving it a great flavor! Hope that helps! You’ll love this recipe!

      Janelle

      Reply
  6. Betty

    Do you keep the chicken broth or drain the rice and throw it away? Sounds like you keep the broth with the rice but not sure, thanks.

    Reply
    1. Janelle

      Betty, I responded to your question right away, but unfortunately it doesn’t appear to have posted my comment! So sorry about that!

      As with cooking rice normally with water, as the rice cooks it absorbs all the water. The same concept is with the rice and the chicken broth. The rice will absorb all the broth and there should not be any broth leftover once the rice is cooked.

      Hope this helps!

      Janelle

      Reply
    1. Janelle

      Great question! I’ve never tried it with the quinoa, but I’m sure you could. You’d just have to find out what the conversion rate is of quinoa to rice. If it turns out, let me know and I’ll update the recipe!

      Reply
    1. Janelle

      Hi Dama! I have never tried it with brown rice so I can’t guarantee that the results will taste as good. However I did have a reader tell me they used brown rice and enjoyed it. Hope that helps!

      Reply
    1. Janelle

      Kyle – Excellent Questions. I’ll update the recipe to reflect your questions. I use a 15.25 ounce can of corn. However if you use fresh you’ll want 2 cups. White or yellow doesn’t matter – it’s per your taste preference. I personally like yellow.

      Reply
      1. Kyle

        Thanks so much for the quick response! I’m making this tonight as a side to enchiladas! And I couldn’t decide on white or yellow corn so got the combo can!

        Reply
  7. Christine

    I made this and doubled the recipe. Unfortunately I left it in the oven a bit too long and it got a bit dried out, but the flavor was great. Next time, I’ll add a bit more cheese and some buttermilk to the mixture. Would also be great to put in some crab meat.

    Reply
    1. Janelle

      Dried out and still tastes great? Well then how can you go wrong with a recipe like this?! And I love your suggested additions. Thank you so much for letting me know and leaving a review!

      Reply
  8. Josie

    Has anybody tried replacing the sour cream with Greek yogurt? I always make that replacement (in every recipe!) and just wondered if it would still be as good!

    Reply
    1. Janelle

      Hi Josie! I have done that for several recipes too. However I’ve never tried it in this recipe and I don’t recall anyone mentioning it. Though my memory is fuzzy so scan the comments and see if anyone mentioned it. However I think it could work! If you try it, let me know how it turns out!

      Reply
    1. Janelle

      Cynthia, thank you so much for your comment! Great tips for anyone with allergies and so glad that not only are you suggesting them but you’ve tried them and are giving your seal of approval! Thanks so much!

      Reply
  9. Kim Jardine

    I have made this recipe so much I have it memorized! My whole family loves it, and my husband is very picky when it comes to rice dishes. It is amazing! Thank you for sharing it with us!

    Reply
    1. Janelle

      What the what?! You have made this recipe so much that you now have it memorized?! Wow. That is a first for me! I’m so glad that your family loves this recipe! And though I’m sad that you wont have to visit my site for the recipe each time, I hope you’ll try a few of our other recipes and fall in love with them as much as this one! Thanks for making my day with an amazing comment!

      Reply
  10. janice bennett

    I always substitute Greek yogurt for sour cream. I did it with this recipe too. It was absolutely delicious.

    Reply
    1. Janelle

      Janice great idea! I’ve done that substitute for other recipes but never thought to do it for this recipe. Thank you so much for letting us know that it worked great for you!

      Reply
  11. Tracy

    Thank you so much for sharing this recipe. This makes a great freezer meal that i can send to college with my son. I just put it in the bottom of the pan and put the enchiladas right on top. When my son thaws it for he and his roommates to have dinner, the enchiladas aren’t soggy. It is a perfect combination and so delicious.

    Reply
  12. Laura

    Made this tonight as a side to pork chops… oh my word. SO.GOOD. I followed the recipe exactly, and used Jasmine rice. The fresh cilantro was key, I’m glad I didn’t substitute with dried!! YUM.

    I was thinking this could even be a main dish – add some cooked chicken and you’ve got yourself a chicken and rice casserole!

    Reply
    1. Janelle

      Laura, I’ve wondered about adding some rotisserie chicken to it myself. I think now that you’ve suggested it as well, I’ll give it a try! I’m so glad you enjoyed it! I hope you’ll try a few of our other recipes too!

      Reply
  13. Elizabeth

    I made this recipe tonight with Greek yogurt instead of sour cream and it worked out just fine, I know some others had some questions about that and just wanted to let you know that I did it with success. ๐Ÿ™‚ I also was out of chiles, so I just subbed an equal amount of salsa. Thank you for a delicious recipe!

    Reply
    1. Janelle

      Elizabeth, thank you so much for leaving your comment! Yes others have had that question and it’s so nice of you to test out the theory and leave a comment! Thank you!

      Reply
  14. Linda

    I made this yesterday with brown rice and it was delicious.
    Followed the directions exactly as written.
    Was a great side with tacos.

    Reply
      1. Chelsea

        I squished out a lot of the moisture in the riced cauliflower and it was awesome!! Will totally make it again!

        Reply

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