If you are craving a comforting dish that packs layers of creamy, cheesy, and mildly spicy flavors, look no further than this Mexican Sour Cream Rice Recipe. This vibrant side dish combines tender rice with tangy sour cream, roasted green chiles, luscious melted Monterey Jack cheese, and bursts of sweet corn. It bakes to perfection with a golden, bubbly cheese crust that will make everyone gather around the table for seconds. Whether you are pairing it with classic Mexican entrees or serving it as a star on its own, this recipe is a guaranteed crowd-pleaser with a homey, irresistible charm.
Ingredients You’ll Need
This recipe shines because of its simplicity and the way each ingredient brings something special to the table. The broth imparts savory depth, sour cream adds richness and tang, and green chiles bring gentle heat without overpowering. Fresh cilantro adds a bright herbal note, while corn kernels contribute subtle sweetness and added texture. Finally, Monterey Jack cheese melts beautifully, creating that irresistible creamy and gooey layer everyone loves.
- 1 cup uncooked long-grain white rice: The base of the dish, chosen for its fluffy texture once cooked.
- 2 cups chicken broth (or vegetable broth): Adds savory flavor while cooking the rice, making it far more delicious than plain water.
- 1 cup sour cream: The creamy star, delivering tanginess and richness that transforms plain rice into a dreamy casserole.
- 1 (4 oz) can diced green chiles: Adds gentle heat and a subtle smoky flavor that defines the Mexican-inspired profile.
- 1 ½ cups shredded Monterey Jack cheese, divided: Melts into the rice while baking and creates a delectable golden top layer.
- 1 cup corn kernels (fresh, canned, or frozen): Adds a touch of sweetness and a pleasant pop of texture in each bite.
- ¼ cup fresh cilantro, chopped (divided): Provides a fresh, citrusy contrast that balances the creamy richness.
- ½ tsp garlic salt: Brings a subtle savory boost that enhances the overall flavor without overwhelming.
How to Make Mexican Sour Cream Rice Recipe
Step 1: Preheat and Prep
First, set your oven to 350°F (175°C). This ensures that once your rice mixture is ready, the oven is hot and waiting to bake everything to cheesy perfection. Taking this step early avoids any delay going into baking.
Step 2: Cook the Rice in Broth
In a large pot, bring 2 cups of chicken broth (or vegetable broth) to a boil. Add the uncooked rice, cover tightly, then reduce the heat to low. Let it simmer gently for 16 to 18 minutes until the rice is tender and the broth absorbed. Cooking rice in broth infuses each grain with deep savory notes, making the base incredibly flavorful.
Step 3: Combine Main Ingredients
Once the rice is perfectly cooked, remove the pot from heat. Now stir in the sour cream, diced green chiles, half the Monterey Jack cheese (about ¾ cup), corn kernels, half the chopped cilantro, and garlic salt. Mixing these while the rice is warm lets the sour cream melt slightly and all flavors blend seamlessly, creating a creamy, textured mixture that’s spread-ready.
Step 4: Assemble in Baking Dish
Lightly grease an 8×8-inch baking dish to prevent sticking. Transfer your rich rice mixture into it, spreading evenly. Then sprinkle the remaining ¾ cup of shredded Monterey Jack cheese atop the surface. This layer will form the irresistible bubbly, golden crust upon baking.
Step 5: Bake to Perfection
Place the dish in your preheated oven and bake for approximately 25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and just starting to brown lightly around the edges. This step melds all the flavors further and gives the dish a lovely texture contrast between creamy rice and crisped cheese topping.
Step 6: Garnish and Serve
Once baked, remove the dish from the oven and sprinkle the remaining chopped fresh cilantro over the top. This final touch adds a pop of color and a fresh note that perfectly balances the creamy, cheesy warmth. Serve the Mexican Sour Cream Rice Recipe warm for the best, coziest experience.
How to Serve Mexican Sour Cream Rice Recipe
Garnishes
To elevate this dish visually and flavor-wise, sprinkle additional fresh cilantro or even some thinly sliced green onions. If you like a bit more heat, finely diced jalapeños or a few dashes of hot sauce on the side complement the creamy rice beautifully. A squeeze of fresh lime juice right before serving can also brighten the richness wonderfully.
Side Dishes
This Mexican Sour Cream Rice Recipe pairs amazingly well with grilled chicken, carne asada, or roasted vegetables. It’s a perfect creamy companion to any spicy or smoky main dishes on your menu. Try serving it alongside black beans and sautéed peppers for a full, colorful fiesta on your plate.
Creative Ways to Present
For a festive touch, serve the rice in small individual ramekins or mini cast iron skillets topped with extra cheese and cilantro. You can even scoop this creamy rice into warm tortillas for a unique take on burritos or use it to stuff bell peppers for a delightful twist. The versatility means you can get playful depending on the occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Sour Cream Rice Recipe stores nicely in an airtight container in the refrigerator for up to 3 days. Because of the creamy and cheesy ingredients, it keeps a pleasant texture without drying out too quickly, making it perfect for next-day meals.
Freezing
If you want to keep it longer, this dish freezes well too. Portion the rice into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 2 months. Defrost in the refrigerator overnight before reheating.
Reheating
To reheat, warm the rice gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if needed to loosen the texture. Alternatively, microwave individual portions covered with a damp paper towel to keep moisture in. Reheating brings back the creamy comfort, almost as good as freshly baked.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and you’re good to go. All other ingredients are vegetarian-friendly, making this a perfect meatless side or main.
Can I use other types of cheese?
Yes, while Monterey Jack cheese melts beautifully and has a mild flavor that complements the dish, you can substitute with mozzarella, cheddar, or a Mexican blend for different flavor profiles.
Is it possible to make this gluten-free?
This recipe is naturally gluten-free as long as you choose gluten-free broth. Always double-check the labels, especially on canned ingredients like green chiles.
Can I prepare this dish ahead of time before baking?
Yes, you can make the rice mixture, assemble it in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes when baking if coming straight from the fridge.
How spicy is the dish?
The heat level is generally mild, thanks to the diced green chiles. If you prefer it spicier, you can add chopped jalapeños or a pinch of cayenne pepper to the mix before baking.
Final Thoughts
This Mexican Sour Cream Rice Recipe is one of those dishes you’ll want to make again and again because it turns simple ingredients into a luscious, comforting creation bursting with flavor. It’s creamy, cheesy, and has just the right amount of spice to excite your taste buds without overwhelming. Give this recipe a try tonight, and you’ll have a new favorite that shines whether for a casual family dinner or your next festive gathering.
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
A creamy, flavorful Mexican-inspired rice dish made with sour cream, green chiles, corn, and melted Monterey Jack cheese, baked to golden perfection. This dish serves as a comforting side or a satisfying vegetarian main when made with vegetable broth.
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 your oven to 350°F (175°C) to prepare for baking the rice dish later.
- Cook Rice: In a large pot, bring the chicken broth to a boil. Add the uncooked rice, cover the pot, reduce heat to low, and let it simmer gently for 16–18 minutes until the rice is tender and has absorbed all the liquid.
- 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 flavors evenly.
- Assemble: Grease an 8×8-inch baking dish and transfer the rice mixture into it, spreading it out evenly. Then sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese on top is melted and lightly browned for a delicious, bubbly finish.
- Garnish & Serve: Remove the dish from the oven, garnish with the remaining chopped cilantro, and serve warm for the best taste experience.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Use fresh corn for a sweeter flavor or frozen/canned corn for convenience.
- Adjust garlic salt to taste or use regular salt if preferred.
- The dish can be made ahead and reheated in the oven for leftovers.
- Adding a squeeze of lime juice on top before serving can brighten the flavors.
