Mexican Sour Cream Rice

  We love rice.  We eat it with many of our meals but usually it’s either plain or I make the traditional Mexican (tomato based) rice.  When I saw this cheesy sour cream rice I was excited to try it.  It didn’t disappoint!  It was creamy, cheesy, and flavorful.  It went perfect with the chicken tortilla soup we had.  My husband added some hot sauce to his and said it was awesome. 

Mexican Sour Cream Rice (adapted from Lemons and Love)

1 c. uncooked long grain brown rice
2 c. chicken broth
1 c. low fat sour cream
4 oz. 1/3 less fat cream cheese
1 (4 oz) can green chilies
1 c. Mexican blend cheese
1/2 c. whole kernel corn
1 c. cooked, chopped chicken breast
1/4 c. chopped cilantro
1/2 t. ground cumin
1/2 t. black pepper

1.  In a large pot cook the rice with the chicken broth according to package directions. 

2.  Preheat the oven to 350 degrees.  Spray a 9 x 9 baking dish with cooking spray.

3.  Remove the rice from heat and stir in the sour cream, cream cheese, green chilies, half the cheese, corn, chicken, and cilantro.  Mix well.  Sprinkle in cumin and black pepper.

4.  Spread into prepared pan and top with remaining cheese.  Bake for 30 minutes uncovered.  Remove from oven and serve.

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