Sour Cream Rice Cold Recipes

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!

RICE AND SOUR CREAM CASSEROLE

Steps:

• 1. Cut jack cheese into strips about 1/8\" thick.
• 2. Thoroughly mix sour cream and chiles.
• 3. Butter a 1 1/2 quart casserole. Season rice with salt and pepper; layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top.
• 4. Bake in 350 oven for about 30 minutes; during the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven.

SOUR CREAM RICE (COLD)

Steps:

• Cook rice according to package directions.
• Let cool slightly, then add rest of ingredients.
• Mix throughly and put in a loaf pan, lined with plastic wrap overlapping edges.
• Refrigerate at least 4 hours or overnight.
• Remove from loaf pan by pulling up on plastic wrap; invert on plate and remove wrap.
• Serve cold.

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.

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.