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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.
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  1. I'm so bad about always making the same rice with our dinners. I need to switch it up. This sounds like a great recipe!

  2. I am always looking for new rice dishes, I normally opt for beans when I serve TexMex. This looks great!

  3. This looks like the perfect side to go with Mexican dishes-I tend to get lazy with those but this looks fabulous and easy enough!

  4. Mexican Sour Cream Rice recipe is popular in Mexican dishes. Thanks for giving tasty recipe. Quick and easy Mexican recipes and these recipes of preparation method also very simple.