Mexican Sour Cream Rice

February 04, 2014

In my quest for new sides to go with Mexican food, I have found a new favorite! This side dish is quick, easy, can be made ahead and is oh so delicious! I made this for Super Bowl Sunday to go with a taco bar. I put the whole thing together the night before, let it come to room temperature and baked it off before my guests arrived! I also doubled this recipe for a crowd and it came out great! I hope you like it. We did!

1 cup instant brown rice
1 c. low sodium chicken broth
1 t. salt, divided
1 c. light sour cream
1 (4 oz.) can diced green chiles
1 c. shredded pepper jack cheese, divided (I used Velveeta pepper jack shreds)
1 1/2 c. frozen corn, steamed (I used Trader Joe's fire roasted corn)
2 T. cilantro, chopped
1/4 t. pepper

Preheat the oven to 350. Spray a 1 1/2 quart casserole dish with cooking spray and set aside. Place the rice, chicken broth and 1/2 t. salt in a medium saucepan and bring to a boil. Reduce to a simmer,...
See the full directions on my site

Nutritions

Calories
325

Sodium
1157mg
48% DV

Fat
17g
26% DV

Protein
14g
28% DV

Carbs
33g
11% DV

Fiber
3g
13% DV