If you’re craving a side dish that brings creamy comfort and vibrant southwestern flavors to your dinner table, you’ve found a winner with this Mexican Sour Cream Rice Recipe. It’s a luscious blend of fluffy rice, tangy sour cream, mild green chiles, sweet corn, and melty Monterey Jack cheese, all baked to bubbling perfection. Whether you’re pairing it with grilled meats, roasted veggies, or simply enjoying it on its own, this dish is guaranteed to become a beloved staple in your kitchen. Let me take you through every delicious step of creating this savory, cheesy delight!
Ingredients You’ll Need
The magic of this Mexican Sour Cream Rice Recipe lies in its simplicity—each ingredient plays a crucial role in building layers of flavor, color, and texture that make the dish shine. From creamy sour cream to the subtle heat of green chiles, these components come together effortlessly.
- 1 cup uncooked long-grain white rice: A fluffy, neutral base that absorbs all the creamy goodness perfectly.
- 2 cups chicken broth (or vegetable broth for vegetarian option): Imparts savory depth and cooks the rice to tender perfection.
- 1 cup sour cream: Adds a rich, tangy creaminess that makes the rice irresistibly smooth.
- 1 (4 oz) can diced green chiles: Brings a mild, smoky kick with a subtle southwestern flair.
- 1 ½ cups shredded Monterey Jack cheese, divided: One of the keys to melt-in-your-mouth texture and mild cheesy flavor.
- 1 cup corn kernels (fresh, canned, or frozen): Provides a sweet pop and a bit of brightness to every bite.
- ¼ cup fresh cilantro, chopped (divided): Offers fresh herbal notes that brighten and balance.
- ½ tsp garlic salt: A perfect seasoning boost that ties all the flavors together.
How to Make Mexican Sour Cream Rice Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This helps ensure that once the rice mixture is ready for the final step, your oven is perfectly set to melt and lightly brown the cheese topping.
Step 2: Cook the Rice
Bring the chicken broth to a rolling boil in a large pot. Add the rice, cover tightly, and simmer on low heat for 16 to 18 minutes. This slow cooking method lets the rice absorb all that flavorful broth, resulting in tender, fluffy grains ready to soak up the creamy sour cream mixture.
Step 3: Mix in the Creamy Ingredients
Once your rice is cooked, remove the pot from heat and stir in the sour cream, diced green chiles, half of the shredded Monterey Jack cheese, corn kernels, half of the chopped cilantro, and garlic salt. The texture immediately becomes creamy and rich, while the chiles and corn add little bursts of flavor and sweetness throughout.
Step 4: Assemble in a Baking Dish
Transfer this luscious rice mixture into a greased 8×8-inch baking dish. Evenly spread it out, and then sprinkle the remaining cheese over the top so it can create a golden, melty crust as it bakes.
Step 5: Bake to Perfection
Bake uncovered for 25 minutes. During this time, the cheese topping melts and turns beautifully golden brown. This oven step is what elevates the dish from simple rice to a crowd-pleasing, comforting casserole.
Step 6: Garnish and Serve
After baking, sprinkle the remaining fresh cilantro on top for a burst of color and freshness. Serve this Mexican Sour Cream Rice Recipe warm alongside your favorite main dishes or enjoy it as a deliciously creamy standalone treat.
How to Serve Mexican Sour Cream Rice Recipe
Garnishes
Fresh cilantro is a natural choice for garnish, adding a bright herbal aroma and fresh bite that contrasts pleasingly with the creamy rice. For an extra touch, you can scatter some chopped green onions or a squeeze of lime juice to add a zesty twist.
Side Dishes
This rice pairs beautifully with all kinds of Mexican and southwestern meals. Think grilled chicken, carne asada, or roasted vegetables seasoned with cumin and chili powder. It’s also a fantastic side for creamy beans or tangy salsas, making your plate a colorful, harmonious fiesta.
Creative Ways to Present
Try serving this rice inside hollowed-out bell peppers or as a flavorful bed for spicy shrimp or fish tacos. You can even spoon it into warm tortillas, wrap it up with some fresh greens, and make a sumptuous burrito bowl variation. The versatility of this Mexican Sour Cream Rice Recipe really shines when you get creative!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Sour Cream Rice Recipe keeps well in an airtight container in the refrigerator for up to 4 days. Just be sure to let it cool completely before sealing it to maintain freshness and texture.
Freezing
You can freeze this rice dish, although some texture changes may occur due to the sour cream and cheese. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the rice gently in the microwave or on the stovetop with a splash of broth or water to prevent drying out. Covering it while reheating helps keep the moisture locked in, restoring that just-baked creaminess and melty cheese goodness.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth and you’ll have a delicious vegetarian version that is just as flavorful and creamy.
Can I use different types of rice?
Long-grain white rice works best because it stays fluffy and tender. Using brown rice or other varieties can alter the texture and may require longer cooking times.
What if I don’t have Monterey Jack cheese?
Cheddar, mozzarella, or a Mexican cheese blend can be great substitutes. Just choose one that melts well to capture that gooey, cheesy topping.
Is the green chile spicy?
The canned diced green chiles used here are typically mild and add a gentle smoky flavor without overpowering heat. But if you prefer spicier, you can add a pinch of cayenne or use a hotter chile variety.
Can I prepare this dish ahead of time before baking?
Yes! You can mix all the ingredients and assemble in the baking dish, then cover and refrigerate for up to 24 hours. When ready, just bake as directed, adding a few extra minutes if chilled.
Final Thoughts
This Mexican Sour Cream Rice Recipe is one of those comforting sides that feels both homely and festive at the same time. Creamy, cheesy, and full of delightful southwestern flavors, it’s a perfect way to celebrate simple ingredients in a new, indulgent way. I hope you’ll give this recipe a try and watch it quickly become a favorite go-to for your family and friends!
Print
Mexican Sour Cream Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This creamy Mexican Sour Cream Rice is a delicious and comforting side dish featuring tender long-grain rice cooked in flavorful broth, then combined with sour cream, green chiles, corn, and cheese. Baked to perfection with a golden cheesy crust and garnished with fresh cilantro, this recipe adds a zesty and creamy twist to traditional rice, perfect for Mexican-inspired meals or as a hearty accompaniment.
Ingredients
Rice and Broth
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth (or vegetable broth for vegetarian option)
Mix-ins
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup corn kernels (fresh, canned, or frozen)
- ¼ cup fresh cilantro, chopped (divided)
- ½ tsp garlic salt
Instructions
- Preheat Oven: Set the oven temperature to 350°F (175°C) to ensure it is fully heated and ready for baking the rice casserole.
- Cook Rice: In a large pot, bring chicken broth to a boil. Add the rice, cover the pot with a lid, and reduce the heat to low to simmer. Cook for 16–18 minutes, or until the rice is tender and the broth is fully absorbed.
- Mix Ingredients: Remove the pot from heat. Stir in the sour cream, diced green chiles, half a cup of shredded Monterey Jack cheese, corn kernels, half of the chopped cilantro, and garlic salt. Mix thoroughly to combine all the ingredients evenly.
- Assemble: Grease an 8×8-inch baking dish and transfer the rice mixture into it. Sprinkle the remaining Monterey Jack cheese evenly on top of the rice mixture.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese is fully melted and lightly browned on the surface, creating a delicious crust.
- Garnish & Serve: Remove the dish from the oven, garnish with the remaining chopped cilantro, and serve the rice warm as a flavorful side dish.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Fresh corn kernels add a sweeter flavor, but canned or frozen corn works well too.
- Monterey Jack cheese melts beautifully, but you can substitute with mozzarella or a Mexican cheese blend if desired.
- Adjust the garlic salt amount to suit your taste or use regular salt if preferred.
- Serve alongside Mexican entrees like enchiladas or grilled meats for a complete meal.
