Wednesday, May 21, 2008

Mexican Sour Cream Rice

This post on Brooke's blog, with the original recipe coming from

  • 1 cup uncooked long grain white rice
  • 14 ounces chicken broth
  • 1 cup reduced fat sour cream
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup shredded Monterey Jack cheese, divided
  • Kernels from two steamed ears of corn (or 1 cup frozen kernels)
  • 1/4 cup finely chopped fresh cilantro
  • salt and ground black pepper to taste

  1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
  3. 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.
  4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Tim's Rating: 10/10
Liz's Rating: 9.5/10


Insomniac said...

Awesome! I'm definitely going to try this one - especially since Tim gave it a 10...

Lani T said...

I made this for Cinco de Mayo...we loved it too!

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Mexican Sour Cream Rice is really delicious. I like your the way of explaining the recipe. Thanks for posting....

Jaime said...

It's in the oven right now. Better be good, or I'm coming up there ... oh wait, I'm already planning on coming up there.

sex shop blog said...

This is all erroneous what you're writing.

Dianacuteness said...

Im going to try this. THANKS for explaining how to cook the rice. I couldn't find any receipts explaining how to cook rice. I don't know how to cook. So this really helps.