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Mexican Sour Cream Rice

Mexican sour cream rice made with toasted long-grain rice and a creamy sour cream sauce with pepper flecks. The cheese melts in off-heat for fluffy grains coated in a smooth, savory finish.
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Prep Time 5 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Mexican sour cream rice
  • 2 tbsp butter
  • 1.5 cup long-grain white rice
  • 2.75 cup chicken broth
  • 1 cup sour cream
  • 0.5 cup diced green chiles
  • 3 cloves garlic, minced
  • 0.5 cup fresh cilantro, chopped
  • 0.5 cup shredded Monterey Jack cheese
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Toast and cook the rice
  1. Melt butter in a large pot over medium heat. Add long-grain white rice and toast for 2-3 minutes, stirring frequently, until the grains smell fragrant.
  2. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
Stir in the creamy sauce
  1. Remove from heat and stir in sour cream, smoothing until creamy. Fold in diced green chiles, minced garlic, chopped cilantro, and shredded Monterey Jack cheese so the cheese starts melting.
  2. Season with salt and pepper to taste, then gently stir to evenly coat the rice. Stop stirring once everything looks glossy and uniform with visible pepper flecks.
Rest and serve
  1. Let the pot sit covered for 5 minutes before serving. Keep it covered to trap steam and help the rice stay fluffy.

Notes

Pro tip: remove the pot from heat before adding sour cream and cheese to prevent curdling and keep the texture creamy. Store leftovers in the fridge up to 4 days in a covered container; reheat gently with a splash of broth or water. Freezing isn’t recommended for best sour cream texture. For a lighter version, use reduced-fat sour cream and part-skim Monterey Jack.