Mexican sour cream rice is definitely a winner and once you try it, you will never get enough of it! This dish mixes well some interesting flavors: I love the sweetness of the corn, the tanginess of the sour cream, and the brightness of the cilantro together; such a simple but perfect combination. The green chiles and pepper-jack cheese add a nice kick, but it’s not too spicy. If you are looking for a tasty side dish for your Cinco de Mayo meal but don’t want the traditional Mexican/Spanish rice, then I suggest you try this one. This Mexican sour cream rice is easy to make, tastes delicious and something that everyone will love. Plus it reheats well. Just add a little extra cheese, nuke it and you’ve got a great leftover dish.
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste
To make mexican sour cream rice, make a large pot and bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350°F (175°C) and lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro, then season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
Bake uncovered for about 30 minutes in the preheated oven, until cheese is bubbly and lightly browned: your Mexican sour cream rice is done!