Mexican Sour Cream Rice

IMG_9969 (640x427)

I found this recipe and thought it would make a good addition to our nachos we were having for dinner.  It was really easy to whip up, though I would cook the rice according to the directions on the package of rice, as mine says to cook for 15 minutes, not 20.  It was perfect, and I don’t normally care for sour cream, but it wasn’t too predominant of a flavor, so pretty good!

Serves 6-8 for about $0.45/serving



  • 1 Cup Uncooked Long Grain White Rice
  • 1-14 Ounce Can Chicken Broth – ($0.68)
  • 1 Cup Sour Cream – ($0.75)
  • 1-4 Ounce Can Diced Green Chilies – ($0.33)
  • 2 Cups Shredded Cheddar and Pepper Jack Cheese – ($1.00)
  • 1 Can Whole Kernel Corn – ($0.78)
  • Salt and Pepper to taste


IMG_9951 (640x427)

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer 20 minutes.  Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole dish.

IMG_9954 (640x427)

In the pot with the rice, mix the sour cream, corn, green chilies and 1 cup of cheese. Season with salt and pepper.
IMG_9957 (640x427)
Place in the casserole dish.
IMG_9959 (640x427)
Top with the remaining cheese.  Bake uncovered for 30 minutes.

Leave a Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *