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+ servings
rice scooped from dish

Mexican Sour Cream Rice

Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people


  • 3 cups cooked rice
  • 1 cup sour cream
  • 4 oz can diced green chiles
  • ¾ cup shredded monterey jack cheese, divided
  • ½ cup shredded pepper jack cheese
  • ½ cup shredded sharp cheddar
  • 15.25 oz can whole kernel corn, drained drained
  • 1 ½ tsp dried cilantro (or ¼ cup freshly chopped cilantro)
  • ¼ tsp ground cumin
  • Salt and Pepper to taste


  • Preheat oven to 350°F. Lightly grease an 8x8 casserole dish with cooking spray.
  • 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.
  • Season with salt and pepper. Transfer to the prepared casserole dish, and top with cheddar cheese and remaining monterry jack cheese.
  • Bake uncovered 30 minutes or until cheese is bubbly and lightly browned.