Cheesy Sour Cream Rice Recipes

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ

Steps:

• Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
• Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
• Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
• Dice the poblanos and add to pan when the onion is wilted.
• Saute for one minute.
• Let cool and combine with the rice.
• Drain the can of corn well and add to the cool rice and poblano mixture.
• Add the sour cream mixture and mix in the grated cheese.
• Bake for 30 minutes or until heated through in a 350 degree oven.
• If using a Pyrex dish, the oven temperature should be 325 degrees.

CHEESY CHILE RICE

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

MEXICAN SOUR CREAM RICE

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
• In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
• Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

SOUR CREAM RICE

Steps:

• Mix cooked rice, sour cream and green chillies.
• Mix grated cheeses together and reserve 1 cup for topping.
• Stir in cheeses with rice/sour cream mixture.
• Pour rice mixture into a lightly greased casserole dish. Top with reserved 1 cup grated cheese.
• Bake at 350 degrees F. for 30 minutes.

CHEESY SOUR CREAM RICE

Steps:

• In a mixing bowl, combine cooked rice, sour cream, green chilies, chopped red bell pepper, ground cumin, garlic salt, shredded Monterey Jack cheese, and 1/2 cup of shredded cheddar cheese. Stir until well mixed.
• Spoon into a greased 9x13-inch baking dish. Sprinkle remaining 1 cup shredded cheddar on top.
• Bake at 375℉ for 25 to 30 minutes until heated through and cheese is melty.
• Remove from oven and sprinkle top with chopped cilantro.
• About 1 & 1/2 cups uncooked rice will yield 4 cups, once cooked.
• Chopped cilantro sprinkled on top adds really nice flavor, but is optional if you're not a cilantro fan.

SOUR CREAM RICE

Steps:

• Preheat oven to 350*F
• In a large pot, bring the rice and chicken broth to a boil.
• Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
• Spray an 8x8 square casserole dish with non-stick spray set aside.
• Once rice is done, all chicken broth will be absorbed.
• Turn off burner and place pot on a cool burner.
• Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
• Season with salt and mix again.
• Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
• Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
• Serve immediately!