Search Recipes or Ingredients

Mexican Sour Cream Rice


This is a new recipe I tried and it is awesome, especially when served with enchiladas.

1 cup uncooked long grain white rice
1 (14 oz) can chicken broth
1 cup sour cream
2 cups shredded monterey jack and cheddar cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/3 cup salsa
Salt and pepper to taste

In in a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer for 20 minutes. Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole dish. In the large pot, mix into rice the sour cream, 1/2 cup cheese, corn, salsa and seasonings. Transfer to the prepared casserole dish and top with remaining cheese. Bake uncovered for 30 minutes until cheese is bubbly and lightly browned. Yum.
Click here for a printable version of this recipe.