It’s true; rice works the hardest and rarely gets any recognition. Well, this Sour Cream Rice is here to finally get the praise and attention it deserves! There’s no room for those dull, bland, overcooked grains here either, uh-uh! What you get is a whole casserole dish filled with creamy, flavorful, moist rice mixed with juicy corn, some spicy chilis, and refreshing cilantro for the ultimate side dish experience. Topped off with a little melty cheese and you will never make rice any other way again. Don’t sleep on rice… or actually, maybe do. Because the neglect is what motivated it to become this Sour Cream Rice and we’ll never think about it the same way again!
Ingredients
- 1 (14-ounce) can chicken broth
- 1 cup jasmine rice, uncooked
- 1 cup sour cream
- 4 ounces diced green chilies
- 1 cup Monterey Jack cheese, shredded, divided
- 1 (15.25-ounce) can corn, drained, or 2 cups fresh yellow or white corn
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray an 8×8-inch square casserole dish with nonstick spray and set aside.
Step 3 –In a large pot, bring the chicken broth and the rice to a boil.
Step 4 –Cover the pot, reduce heat to low, and simmer until the broth is absorbed, about 20 minutes.
Step 5 –Transfer the pot onto a cool burner.
Step 6 –Add the sour cream, the green chiles, 1/2 cup of the Monterey Jack cheese, the corn, and the cilantro to the rice and mix well.
Step 7 –Season the rice mixture with the salt and mix again.
Step 8 –Pour the rice mixture into the prepared casserole dish and top with the remaining Monterey Jack cheese.
Step 9 –Bake the rice mixture, uncovered, until the cheese is bubbly and lightly browned, about 30 minutes.
Step 10 –Serve.