Mexican Sour Cream Rice

Mexican Sour Cream Rice

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

This rice dish is a perfect choice when you want a little comfort food on the table. Creamy rice with sour cream, corn, cheese, and more cheese! How could it not provide comfort! Click to Tweet

Comfort food means many things to my family. If asked, they might respond that their favorite comfort food is pizza, or chicken and noodles, or they might say enchiladas with rice. This Mexican Sour Cream Rice dish is a perfect choice when you want or need a little comfort food on the table. 

Serving Mexican Sour Cream Rice for Dinner - Pioneer Woman Casserole Dish

(Post modified with new photos on 4/26/22.)

Creamy rice, with sour cream, corn, cheese, and more cheese! How could it not provide comfort!

 

Ingredients to Make Mexican Sour Cream Rice

  • uncooked long grain white rice
  • chicken bouillon cube + water or chicken broth
  • sour cream
  • Cheddar and Monterey Jack Cheese
  • Mexican-Style corn, drained
  • your favorite salsa
  • kosher salt
  • freshly ground black pepper

 

Instructions on Making This Recipe

Ingredients for this Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Lightly grease a 1-1/2 quart casserole dish.

 

Prepare the Ingredients

In a medium saucepan, bring the rice and chicken broth to a boil.

I do not always have chicken broth in my pantry. Instead I will use bouillon cubes and water to make the broth, which works well for rice dishes and soups.

Reduce heat to low. Cover and simmer for 18-20 minutes.

While the rice is cooking, go ahead and measure out the rest of the ingredients.

Shred the cheese. You’ll note that this recipe uses two different types of cheese. I like how the Monterey Jack balances the sharpness of the Cheddar. If you’re able to find Cheddar Monterey Jack, even better! Use whatever you have in your fridge.

 

Assemble and Bake the Rice Casserole

Mix Ingredients Together in Large Bowl

In a large bowl, mix together the sour cream, 1 cup cheese, drained Mexican-style corn, salsa, kosher salt, and freshly ground black pepper. Add the cooked rice and mix until combined.

Top Rice Mixture with Grated Cheese

Transfer the rice mixture to the prepared casserole dish and top with remaining cheese. Bake uncovered in preheated oven for 25-30 minutes until cheese is bubbly and lightly browned. Yum.

Serve Rice with Beef and Bean Enchiladas

I like to serve this rice dish when I make Pork Loin in Tomato Sauce or Ground Beef and Bean Enchiladas. The creamy rice blends perfectly with the tomato sauce and tender meat in the enchiladas. Make some this weekend for your family! 

See more Mexican Cuisine Ideas Here. View more Side Dishes Here. Browse Rice Dishes Here.

 

Recipe for Mexican Sour Cream Rice

Mexican Sour Cream Rice

This dish is especially awesome when served with enchiladas.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Mexican
Keyword: Cheese, Rice
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8

Equipment

Cuisinart Cookware
Glass Measuring Cups
Potholders
CorningWare Set

Ingredients

  • 1 cup uncooked long grain white rice
  • 1 cube chicken bouillon + 1 cup water or chicken broth
  • 1 cup sour cream
  • 2 cups shredded cheddar and monterey jack cheese divided
  • 8.75 oz Mexican-style corn drained
  • 1/3 cup salsa
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter. Lightly grease a 1 1/2 quart casserole dish.

Prepare the Ingredients

  • In a medium saucepan, bring the rice and chicken broth to a boil. Reduce heat to low. Cover and simmer for 18-20 minutes.
  • While the rice is cooking, measure out the rest of the ingredients. Shred the cheese. Drain the corn.

Assemble and Bake the Rice Casserole

  • In a large bowl, combine the sour cream, 1 cup grated cheese, drained Mexican-style corn, salsa and kosher salt and freshly ground black pepper.
  • Add the cooked rice to the mixture and stir to combine.
  • Transfer rice mixture to the prepared casserole dish. Top with remaining cheese.
  • Bake uncovered for 25-30 minutes until cheese is bubbly and lightly browned. Serves 6-8.

Nutrition

Calories: 280kcal | Carbohydrates: 27g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 397mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

Share this Recipe!



1 thought on “Mexican Sour Cream Rice”

Leave a Reply

Your email address will not be published.

Recipe Rating