Description
A creamy, cheesy Mexican sour cream rice casserole that’s quick to prepare, perfect for weeknights and potlucks.
Ingredients
Scale
- 3 cups cooked rice (long-grain, jasmine, or leftover rice)
- 1 cup sour cream (full-fat)
- 1 (4 oz) can diced green chiles, drained
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 (15.25 oz) can whole kernel corn, drained
- 1 1/2 tsp dried cilantro (or 1/4 cup freshly chopped cilantro)
- 1/4 tsp ground cumin
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch casserole dish with cooking spray.
- In a medium bowl, combine cooked rice and sour cream. Stir until the rice is well coated.
- Add the drained green chiles, 1/2 cup of the Monterey Jack cheese, pepper jack, corn, ground cumin, and cilantro. Mix to combine evenly.
- Taste and season with salt and pepper.
- Transfer the rice mixture into the prepared casserole dish, pressing lightly to level.
- Sprinkle the top with the remaining sharp cheddar cheese and Monterey Jack cheese.
- Bake uncovered for 30 minutes, or until the cheese is bubbly and lightly browned. Let rest 5 minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Mexican Sour Cream Rice, Rice Casserole, Cheesy Rice