Mexican Sour Cream Rice Recipes

SOUR CREAM RICE

Steps:

• Preheat oven to 350*F
• In a large pot, bring the rice and chicken broth to a boil.
• Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
• Spray an 8x8 square casserole dish with non-stick spray set aside.
• Once rice is done, all chicken broth will be absorbed.
• Turn off burner and place pot on a cool burner.
• Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
• Season with salt and mix again.
• Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
• Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
• Serve immediately!

MEXICAN SOUR CREAM RICE

Steps:

• 1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350 degrees F
• 2. Spray a 1-1/2 quart casserole dish w/ non stick spray. Mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro w/ the cooked rice. Season with salt
• 3. Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

MEXICAN SOUR CREAM RICE RECIPE - (4.1/5)

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350°F. lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned. Both these recipes are awesome. Isn't it great too when you think "He would love this!"? I guess that makes me a total wife. Darn. :)

MEXICAN LAYER DIP

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

SOUR CREAM RICE

Steps:

• Mix cooked rice, sour cream and green chillies.
• Mix grated cheeses together and reserve 1 cup for topping.
• Stir in cheeses with rice/sour cream mixture.
• Pour rice mixture into a lightly greased casserole dish. Top with reserved 1 cup grated cheese.
• Bake at 350 degrees F. for 30 minutes.

MEXICAN SOUR CREAM RICE

Steps:

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