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
Scale
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.
