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Zesty Sour Cream Rice

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Zesty Sour Cream Rice
Ingredients
  • 1 cup uncooked long grain white rice
  • 1 (14 ounce) can chicken broth
  • 1 cup reduced fat sour cream
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1/4 cup finely chopped fresh cilantro
  • salt and ground black pepper to taste
Instructions
1
Start by placing uncooked rice in a large cooking vessel and pouring in chicken broth. Bring the mixture to a rolling boil, then gradually decrease the heat to a low simmering temperature. Cover the pot and let it cook for 20 minutes, or until the rice is tender.
2
Next, preheat your oven to a medium-high temperature of 350 degrees F (175 degrees C). Take a moment to lightly coat the inside of a 1 1/2-quart baking dish with a thin layer of cooking oil.
3
In a separate bowl, combine the cooked rice with sour cream, diced green chile peppers, 1/2 cup of shredded Monterey Jack cheese, frozen corn kernels, and chopped cilantro. Add a pinch of salt and pepper to taste, then stir until everything is well combined.
4
Transfer the rice mixture to the prepared baking dish and sprinkle the top with the remaining 1/2 cup of shredded cheese.
5
Finally, place the casserole dish in the preheated oven and bake it uncovered for 30 minutes, or until the cheese is melted, bubbly, and has a lightly browned appearance.