Friday, August 24, 2012
Recipe Swap: Mexican Sour Cream Rice
For our recipe swap this time we were given one blog and were allowed to choose anything we wanted to make from it. I received A Taste of Home Cooking, which just happens to be Sarah's blog who coordinates the swaps! She had so many recipes to choose from so I decided to look up a side dish that would complement the Mexican meal I planned to make this week. I have been making a lot of cilantro lime rice with dishes lately so I wanted to try something a little bit different. I chose this Mexican sour cream rice since I had all of the ingredients (except the green chiles, but I substituted something similar). After I made this dish and sat down to blog it, I realized that I have actually blogged about it before! Of course that was about 3 years ago so I completely forgot. And, I will blame mommy brain for part of it. :) However, this dish is so good that it deserves to be blogged about twice! The chiles in the salsa verde gave it a nice little kick and it went really well with the shredded chicken and black bean burritos we had with it. I encourage you to try a new side dish to enjoy with your Mexican food next time!
Mexican Sour Cream Rice
Source: Slightly adapted from A Taste of Home Cooking, who modified it 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 (I used salsa verde since I didn't have any 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
1. Preheat oven to 350 degrees. Lightly grease a small casserole dish.
2. Combine rice and chicken broth in a large saucepan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
3. Once rice is finished, add the sour cream, green chile peppers, 1 cup cheese, corn and cilantro. Mix well. Add salt and pepper to taste.
4. Transfer mixture to casserole dish, then top with remaining 1 cup of cheese. Bake uncovered for 30 minutes, until the cheese is melted and golden brown.Pin It