Mexican Sour Cream Rice

Mexican Sour Cream Rice

Side Dish Rice

Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!

Servings per recipe: 6
Calories per serving: 287
Preparation time: 20m
Total cooking time: 50m


  • 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 chile peppers
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1/4 cup finely chopped fresh cilantro
  • salt and ground black pepper to taste


  • 1   In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • 2   Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
  • 3   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.
  • 4   Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Nutrion facts:

Total Fat 11.4g 17%
    Saturated Fat 7.0g  
Cholesterol 34mg 11%
Sodium 773mg 31%
Potassium 200mg 6%
Total Carbohydrates 36.9g 12%
Dietary Fiber 1.4g 6%
Protein 9.9g 20%
Sugars 2g  
Vitamin A 577IU  
Vitamin C 14mg  
Calcium 196mg  
Iron 2mg  
Thiamin 0mg  
Niacin 4mg  
Vitamin B6 0mg  
Magnesium 29mg  
Folate 82mcg