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Mexican Sour Cream Rice

Mexican sour cream rice with fluffy long-grain rice coated in a creamy sour cream sauce with pepper flecks. Simmered in chicken broth, then finished with green chiles, garlic, cilantro, and Monterey Jack for a silky, spoonable side dish.
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Prep Time 5 minutes
Cook Time 20 minutes
rest time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
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
  • 1 clove garlic, minced
  • 0.5 cup fresh cilantro, chopped
  • 0.5 cup shredded Monterey Jack cheese
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Toast 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 look slightly dry and fragrant.
Simmer the rice
  1. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
Finish with creamy sauce
  1. Remove from heat and stir in sour cream, mixing until creamy and smooth. Fold in diced green chiles, minced garlic, chopped cilantro, and shredded Monterey Jack cheese so the cheese melts and coats the rice.
Season and rest
  1. Season with salt and pepper to taste, stirring to evenly distribute. Let sit covered for 5 minutes before serving so the texture turns fluffy and holds together as a side dish.

Notes

Pro tip: keep the heat off before adding sour cream so it stays smooth and doesn’t split. Refrigerate leftovers in a sealed container up to 4 days; reheat gently with a splash of broth. Freezer: not ideal for best texture. For a dairy-light swap, use reduced-fat sour cream and part-skim Monterey Jack while keeping the off-heat finishing step.