Mexican Sour Cream Rice Recipes

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MEXICAN SOUR CREAM RICE



Mexican Sour Cream Rice image

soooo good

Provided by janet s

Categories     Rice Sides

Number Of Ingredients 7

1 can(s) chicken broth 14 oz
1 c sour cream
4 oz diced green chiles
1 c shredded monterey jack cheese
1 can(s) canned yellow corn 8 3/4 oz drained
1/4 c cilantro chopped
1 c uncooked white rice

Steps:

  • 1. 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
  • 2. Spray a 1-1/2 quart casserole dish w/ non stick spray. Mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro w/ the cooked rice. Season with salt
  • 3. Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

MEXICAN SOUR CREAM RICE RECIPE - (4.1/5)



Mexican Sour Cream Rice Recipe - (4.1/5) image

Provided by á-2908

Number Of Ingredients 8

1 cup uncooked long grain white rice
1 (14-ounce) can chicken broth
1 cup sour cream
1 (4-ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
Salt and ground black pepper, to taste

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°F. lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper 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. Both these recipes are awesome. Isn't it great too when you think "He would love this!"? I guess that makes me a total wife. Darn. :)

SOUR CREAM RICE



Sour Cream Rice image

If you're looking for a great flavorful side dish to your meal this week, this Sour Cream Rice is a kid approved recipe. Easy to whip up, packed with flavor and delicious reheated. All the things a good rice dish should be!

Provided by Janelle

Time 50m

Number Of Ingredients 8

1 can (14 ounce) chicken broth
1 cup uncooked rice - we like Jasmine (NOT MINUTE RICE - see notes)
1 cup sour cream
4 ounces diced green chilies
1 cup shredded Monterey jack cheese
1 can (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
1/4 cup cilantro, chopped
1/4 teaspoon salt

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!

Nutrition Facts : Calories 192 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

MEXICAN SOUR CREAM RICE



Mexican Sour Cream Rice image

Make and share this Mexican Sour Cream Rice recipe from Food.com.

Provided by Pinay0618

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

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 chili peppers
1 cup shredded monterey jack cheese, divided
1 (8 3/4 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt & fresh ground pepper

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.

Nutrition Facts : Calories 291.3, Fat 11.6, SaturatedFat 6.8, Cholesterol 32.5, Sodium 477.5, Carbohydrate 36.6, Fiber 1.6, Sugar 2.4, Protein 11

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ



Zarela's Famous Creamy Rice Casserole from Aaron Sanchez image

I love Aaron Sanchez. He is one of my favorite TV chefs. He runs a number of restaurants. The one he runs with his mother is called Zarela's, his mother's first name. He was on a show called, "The Best Thing I Ever Ate" with his mother. His choice was Zarela's creamy, cheesy rice dish. This is what Zarela wrote after the show. I am posting it here so I don't lose the recipe. "I was just on the Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez and within minutes viewers were going to my web site www.zarela.com, signing up for updates and writing me to share the recipe. Thank you very much for your interest and I hope you enjoy our famous creamy rice casserole. This is a superior party dish that can be easily pre-assembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors - creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste."

Provided by Felina

Categories     White Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 cups water
2 cups converted rice
1 tablespoon butter
2 teaspoons salt
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons lard or 2 tablespoons vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 (16 ounce) can corn
1/2 lb grated white cheddar cheese

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.

Nutrition Facts : Calories 900.2, Fat 42.2, SaturatedFat 23.4, Cholesterol 103.2, Sodium 1600.3, Carbohydrate 106.2, Fiber 5.3, Sugar 10.2, Protein 27

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