Mexican Sour Cream Rice

4.3
(339)

Baked rice with sour cream, cheese, diced chiles, cilantro, and corn. Would be great served with green enchiladas!

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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6

Ingredients

  • 1 cup uncooked long grain white rice

  • 1 (14 ounce) can chicken broth

  • 1 cup reduced fat sour cream

  • 1 (4 ounce) can diced green chile peppers

  • 1 cup shredded Monterey Jack cheese, divided

  • 1 (8.75 ounce) can whole kernel corn, drained

  • ¼ cup finely chopped fresh cilantro

  • salt and ground black pepper to taste

Directions

  1. In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.

  3. Stir sour cream, green chile peppers, 1/2 cup of Monterey Jack cheese, corn, and cilantro into cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with remaining cheese.

  4. Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.

Nutrition Facts (per serving)

287 Calories
11g Fat
37g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 287
% Daily Value *
Total Fat 11g 15%
Saturated Fat 7g 34%
Cholesterol 34mg 11%
Sodium 773mg 34%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 10g 20%
Vitamin C 14mg 15%
Calcium 196mg 15%
Iron 2mg 9%
Potassium 200mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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