I've been making this Mexican Sour Cream Rice for years. I used to make it any time we had anything even slightly Mexican-inspired for dinner. It was definitely my go-to side dish.
I've been recommending the dish to friends a lot recently and I figured it was time to update my blog with some better pictures. Please forgive those early blogging pics - I may not be a professional photographer but I think my photos have come a long way since then.
The last time I made this I used regular Monterrey Jack cheese instead of pepper Jack because Baby Girl doesn't like spicy things. We both felt it lost a little something with the milder cheese so next time I'm going to throw caution to the wind and go back to pepper Jack. We don't remember it being super spicy that way so hopefully Baby Girl won't refuse to eat it.
Mexican Sour Cream Rice
Modified from All Recipes
1 3/4 cups chicken broth
1 cup uncooked long grain white rice
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded Monterey or pepper Jack cheese
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and pepper to taste
Bring the chicken broth to a boil in a large sauce pot. Add the rice, stir and then reduce the heat to low. Cover and simmer for 20 minutes.
Meanwhile, preheat the oven to 350. Lightly grease a 1-1/2 quart casserole dish.
Add the sour cream, green chile peppers, cheese, corn, and cilantro to the pot with the rice. Stir to combine, then season with salt and pepper. Transfer to the greased casserole dish.
Bake uncovered for 30 minutes until the top is lightly browned.