Mexican Sour Cream Rice - Num's the Word
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Mexican Sour Cream Rice

This tasty Mexican Sour Cream Rice side dish is the perfect alternative to traditional Mexican/Spanish rice. It’s easy to make and a great side dish for Cinco de Mayo! It also makes for a great burrito filler too!

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

I’d have to say that Mexican cuisine is my favorite kind of food.

I’m also a huge fan of classic American and Thai food coming in as a close third.

There is such a diversity of flavors and combinations and Mexican food is 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.

However, you can upgrade this side dish to a main meal by adding in some shredded rotisserie chicken or even leftover turkey!

I’ve also had suggestions by those who have tried it that it would make for a great burrito filler.

Rather than your traditional Mexican Rice, you could add this, your protein and some yummy salsa to create a tasty meal!

Just keep that idea in mind if you have any leftover!

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

Plus it reheats well.

This is very 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 needs 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!



Yield: 9 Servings

Mexican Sour Cream Rice

Cook Time 50 minutes


  • 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


Preheat oven to 350*F
In a large pot, bring the rice and chicken broth to a boil.
Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
Spray an 8x8 square casserole dish with non-stick spray set aside.
Once rice is done, all chicken broth will be absorbed.
Turn off burner and place pot on a cool burner.
Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
Season with salt and mix again.
Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
Serve immediately!


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!!!"



Recipe from Just a Pinch

74 thoughts on “Mexican Sour Cream Rice

    • 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!

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

    • 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!

    • 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!

  2. 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!

  3. 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!

    • 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!!

  4. 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.

      • 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 !!!

        • 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!

  5. 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!

    • 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!

    • 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!


  6. 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.

    • 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!


    • 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!

    • 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!

    • 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.

      • 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!

  7. 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.

    • 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!

  8. 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!

    • 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!

    • 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!

  9. 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!

    • 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!

    • 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!

  10. 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.

  11. Came across this on Pinterest today and have started to fix by cooking the rice. Already going to change/add stuff. But that’s how I cook. Mainly with what’s already in the cupboard/fridge/freezer. I like to brown my rice in olive oil before adding liquid. I have thawed and will add some roasted cloves of garlic that I had in the freezer, mashed fine before adding. Also, using the last bit of a package of frozen corn. No fresh onion, so, again, I had some already chopped in the freezer. I think I will add a touch of cumin for some added flavor. I do have cheese and sour cream on hand. Now, to put it all together in an hour or so.

  12. 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!

    • 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!

  13. 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. 🙂 I also was out of chiles, so I just subbed an equal amount of salsa. Thank you for a delicious recipe!

    • 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!

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

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