Description
This Mexican Sour Cream Rice is a creamy, cheesy side dish featuring tender long-grain white rice cooked in flavorful chicken broth and mixed with tangy sour cream, shredded cheddar cheese, diced green chiles, and sweet corn. It’s a perfect accompaniment for Mexican meals like tacos, enchiladas, or grilled chicken, offering a rich and comforting taste with a hint of spice.
Ingredients
Scale
Rice Mixture
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon unsalted butter
Mix-Ins
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- 1 cup whole kernel corn (frozen or canned and drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Cook the Rice: In a medium saucepan, combine the long-grain white rice, chicken broth, and unsalted butter. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer gently for 15 to 18 minutes, or until the rice is tender and all the liquid is absorbed.
- Rest and Fluff: Remove the saucepan from heat and let the rice sit, covered, for an additional 5 minutes. This resting period allows the rice to steam and become fluffy. Afterward, use a fork to fluff the rice gently, separating the grains.
- Mix in Creamy Ingredients and Seasonings: Stir in the sour cream, shredded cheddar cheese, diced green chiles, and corn kernels until well combined. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the cheese melts fully and the mixture becomes creamy and evenly seasoned.
- Garnish and Serve: If desired, sprinkle the chopped fresh cilantro over the rice for a fresh burst of flavor and color. Serve the warm Mexican sour cream rice immediately as a delicious side dish to your meal.
Notes
- For a spicier version, substitute hot green chiles or add a dash of cayenne pepper to the mix.
- You can substitute Greek yogurt for sour cream to reduce fat and calories while retaining creaminess.
- This dish pairs wonderfully with tacos, enchiladas, grilled chicken, or any Mexican-inspired entrée.