Mexican Sour Cream Rice Casserole

Name: Mexican Sour Cream Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups long grain white rice; 4 cups chicken broth; 1 can (4 oz) diced green chiles; 1 cup sour cream; 2 cups shredded Colby Jack or Monterey Jack cheese, divided; 1 teaspoon salt; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; 2 tablespoons butter

Creamy baked rice casserole with green chiles and melty Monterey Jack cheese.

Total time

60 min

Serves

8

Difficulty

Medium

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As seen on Episode 24

The pantry

kitchen

Essentials · serves 8

2 cups long grain white rice 4 cups chicken broth 1 can (4 oz) diced green chiles 1 cup sour cream 2 cups shredded Colby Jack or Monterey Jack cheese, divided 1 teaspoon salt 1/2 teaspoon cumin 1/4 teaspoon garlic powder 2 tablespoons butter

·

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The preparation

8 steps, about 60 minutes start to finish.

01
Cook rice in chicken broth according to package directions. Fluff and let cool slightly.
02
Preheat oven to 350°F. Butter a 9x13 baking dish.
03
Mix cooked rice with green chiles, sour cream, 1 cup of cheese, salt, cumin, and garlic powder.
04
Spread evenly into the prepared baking dish.
05
Top with remaining 1 cup of cheese.
06
Dot with butter.
07
Bake uncovered for 25-30 minutes until cheese is melted and edges are bubbly.
08
Serve as a side dish.

lightbulb The chef's notes

“Let the cooked rice cool slightly before mixing so the sour cream doesn't thin out and turn oily. Save a cup of cheese for the top so it melts into a golden, bubbly crust.”

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