We love Mexican food and eat it way too much. Usually we have tacos or burritos, but never really a side dish. Which is exactly what Pinterest was invented… to provide yummy side dishes! This was delicious, and you can adjust the hotness level as needed. As prepared, it has a nice kick but wasn’t too much.
AND, as a bonus, try the recipe that’s included with the recipe for BBQ Quesadillas. It looks divine!
From A Taste of Home Cooking:
Mexican Sour Cream Rice Slightly modified from …and a cookie for dessert
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth 1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste
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. 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.
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