Mexican Sour Cream Rice Recipes

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SOUR CREAM RICE



Sour Cream Rice image

If you're looking for a great flavorful side dish to your meal this week, this Sour Cream Rice is a kid approved recipe. Easy to whip up, packed with flavor and delicious reheated. All the things a good rice dish should be!

Provided by Janelle

Time 50m

Number Of Ingredients 8

1 can (14 ounce) chicken broth
1 cup uncooked rice - we like Jasmine (NOT MINUTE RICE - see notes)
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

Steps:

  • 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!

Nutrition Facts : Calories 192 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

MEXICAN SOUR CREAM RICE



Mexican Sour Cream Rice image

soooo good

Provided by janet s

Categories     Rice Sides

Number Of Ingredients 7

1 can(s) chicken broth 14 oz
1 c sour cream
4 oz diced green chiles
1 c shredded monterey jack cheese
1 can(s) canned yellow corn 8 3/4 oz drained
1/4 c cilantro chopped
1 c uncooked white rice

Steps:

  • 1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350 degrees F
  • 2. Spray a 1-1/2 quart casserole dish w/ non stick spray. Mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro w/ the cooked rice. Season with salt
  • 3. Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

MEXICAN SOUR CREAM RICE RECIPE - (4.1/5)



Mexican Sour Cream Rice Recipe - (4.1/5) image

Provided by á-2908

Number Of Ingredients 8

1 cup uncooked long grain white rice
1 (14-ounce) can chicken broth
1 cup sour cream
1 (4-ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
Salt and ground black pepper, to taste

Steps:

  • In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350°F. lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned. Both these recipes are awesome. Isn't it great too when you think "He would love this!"? I guess that makes me a total wife. Darn. :)

MEXICAN SOUR CREAM RICE



Mexican Sour Cream Rice image

Make and share this Mexican Sour Cream Rice recipe from Food.com.

Provided by Pinay0618

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

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 chili peppers
1 cup shredded monterey jack cheese, divided
1 (8 3/4 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt & fresh ground pepper

Steps:

  • In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). 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. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
  • Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 291.3, Fat 11.6, SaturatedFat 6.8, Cholesterol 32.5, Sodium 477.5, Carbohydrate 36.6, Fiber 1.6, Sugar 2.4, Protein 11

JALAPENO RICE



Jalapeno Rice image

Make and share this Jalapeno Rice recipe from Food.com.

Provided by Lvs2Cook

Categories     White Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 1/4 cups cooked rice, cooled
8 ounces sour cream
1 (4 ounce) can chopped jalapeno peppers, drained
8 ounces monterey jack cheese, grated

Steps:

  • Preheat the oven to 350º.
  • Mix the rice, sour cream, and jalapenos in a large bowl.
  • In a 1 quart casserole dish, layer half of the rice mixture and then half of the cheese.
  • Repeat, ending with a layer of cheese.
  • Bake, covered, for 30 minutes; then remove the cover and bake for another 10 minutes.

Nutrition Facts : Calories 496.7, Fat 31.1, SaturatedFat 19.3, Cholesterol 79.8, Sodium 354.1, Carbohydrate 34.6, Fiber 1.1, Sugar 1.4, Protein 19.5

MEXICAN SOUR CREAM RICE



Mexican Sour Cream Rice image

Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!

Provided by Ms. Baker

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 8

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
¼ cup finely chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). 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. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
  • Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 36.9 g, Cholesterol 34.1 mg, Fat 11.4 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 6.7 g, Sodium 772.7 mg, Sugar 2.4 g

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