Mexican Sour Cream Rice

Mexican Sour Cream Rice is a creamy rice side dish filled with cheese, chilis, and corn. A quick and easy cheesy Mexican rice recipe perfect to accompany a weeknight meal.

My family loves Mexican food, and we have been making our favorite dishes at home over the past year. Mexican Sour Cream Rice is a creamy rice side dish. Simple to put together, and full of flavor makes it an excellent side.

This rice side dish is excellent with my Ground Beef Enchiladas, Chicken Tamale Casserole, or White Chicken Enchiladas.

The other great think about Mexican Sour Cream Rice is that you can easily make it with leftover rice. Leftover rice from Chinese, Thai, or Indian take-out? This is an excellent way to use leftover rice for the recipe.

Ingredients

• cooked rice: I like to use a long grain rice, but jasmine or basmati rice works as well.
• sour cream: Greek yogurt is a great substitute for sour cream. I prefer the texture of sour cream in Mexican Sour Cream Rice.
• canned diced green chiles: I use a mild green chiles and it is not spicy. You can used diced jalapeno or spicy green chiles if you want a little heat.
• shredded monterey jack cheese: This type of cheese melts really well.
• shredded pepper jack cheese: You can sub in monterey jack cheese for pepper jack if you do not want to additional spice.
• shredded sharp cheddar: I love the flavor of the sharp cheddar cheese with the sour cream and monterey jack cheese.
• canned whole kernel corn: The sweet flavor is amazing in this recipe! You can use fresh or frozen corn as well.
• dried cilantro (or ¼ cup freshly chopped cilantro): dried cilantro is super convenient, but fresh is delicious as well.
• ground cumin: This is option, but adds great flavor.
• Salt and Pepper
• 8 x 8 Baking Dish

Substitutions

• Greek yogurt can be substituted for sour cream.
• Frozen corn or fresh corn can be substituted for canned corn.
• Add a little heat to this cheesy Mexican rice! Add hot peppers, or a little bit of cayenne pepper or chili flakes.

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Instuctions

1. Preheat oven to 350°F. Lightly grease an 8x8 casserole dish with cooking spray.
2. In medium bowl, add cooked rice, sour cream, green chiles, ½ cup monterey Jack cheese, pepper jack cheese, corn, cumin, and cilantro. Mix to evenly combine.
3. Season with salt and pepper. Transfer to the prepared casserole dish, and top with cheddar cheese and remaining monterey jack cheese.
4. Bake uncovered 30 minutes or until cheese is bubbly and lightly browned.

Making Ahead and Freezing Instructions

• Mexican Sour Cream Rice can be made 1-2 days in advance. Keep covered in the fridge till your are ready to bake it.
• To freeze, prepare the creamy rice in a freezer safe container. Tightly cover and store for up to 2-3 months in the freeze. Fully thaw and bake according to instructions.

Looking For More Delicious Mexican Recipes?

Restaurant Style Queso

Tomatillo Chicken Enchiladas

Fried Ice Cream Cake

Chili Lime Chicken Fajitas

Spicy Chicken Soft Shells Tacos from Kylee Cooks

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This recipe was originally published in 2013 and was updated in 2021 for reader enhancement and enjoyment.