Mexican Sour Cream Rice Recipe

Minus the corn, this recipe reminds me a lot of our Green Chili Chicken Enchiladas! We love to serve this as a side with our Mexican food (just like our Spanish Rice and Cilantro Lime Rice).

Delicious Mexican Side Dish

If you follow me on social media, you guys know that we love Mexican Rice in our family. We make it weekly and it’s the perfect side dish to all the Mexican recipes we make each month (enchiladas, tostadas, flautas – you name it!). A while back, we had some company over for a Mexican dinner night, and my friend told me about one of her favorite rice recipe—Mexican Sour Cream Rice! I checked out the recipe and realized it had so many of my favorite ingredients: sour cream, green chiles, Monterey Jack cheese, corn, and CILANTRO!! I knew we had to give it a try. Turns out it’s amazing!! In fact, it has become a new favorite around here. Since we make our regular Mexican rice recipe each week, I think we’ll have to start switching it off every other week because this recipe was so good.

How to Make Sour Cream Rice

PREP. Preheat oven to 350. COOK RICE. Add rice and chicken broth to a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 16-18 minutes. MIX. Remove pot from heat when done and add sour cream, green chiles, ½ cup cheese, corn, half the cilantro, and garlic salt. Mix well. BAKE. Pour rice mixture into a greased 8×8 pan and top with the rest of the cheese. Bake for 25 minutes. Top with fresh cilantro and serve warm. ENJOY! Want it quicker? Just use minute rice instead. The package may call for water, but you can use an equal amount of chicken broth, then cook it up according to the package directions. Use the cooked minute rice and continue with step 3 in the recipe directions.

Additional Recipe Tips

Spice it up: Some people LOVE their Mexican food to be spicy. Some easy ways to spice up this rice dish would be to:

Use a hotter can of green Chilies Add chili pepper, cayenne pepper, or red chili flakes Add tabasco/hot sauce

Make ahead: You can assemble this Mexican Rice, cover, and store it in the fridge for 1-2 days before baking it in the oven. You can also store it in the freezer for up to 3 months. Be sure to use a freezer safe baking dish. Once the rice has cooled wrap it tightly with plastic wrap then again with aluminum foil. Label and freeze. When you’re ready to use it, thaw it overnight in the fridge and bake according to recipe directions. Leftovers: Leftover Rice can be stored in the fridge for 3-4 days. I like to divide it into individual serving size airtight containers. You can also store leftover rice in the freezer. Be sure to use a freezer safe container. Freeze for up to 3 months.