Mexican Sour Cream Rice

This cheesy baked rice recipe that's flavored with sour cream, diced chiles, fresh cilantro, and corn is perfect for serving with green enchiladas!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 287 Calories

Ingredients

• 1 (8.75 ounce) can whole kernel corn, drained
• salt and ground black pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup reduced fat sour cream
• 1 cup uncooked long grain white rice
• 1 (4 ounce) can diced green chile peppers
• 1 cup shredded Monterey Jack cheese, divided
• 0.25 cup finely chopped fresh cilantro

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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