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Mexican Sour Cream Rice

Mexican sour cream rice with fluffy long-grain rice coated in a creamy sour cream sauce. Toasted rice simmers in chicken broth, then gets stirred with green chiles, garlic, cilantro, and melted Monterey Jack.
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Prep Time 5 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Long-grain white rice
  • 1.5 cup long-grain white rice
Chicken broth
  • 2.75 cup chicken broth
Sour cream
  • 1 cup sour cream
Green chiles
  • 0.5 cup diced green chiles
Garlic
  • 3 clove garlic minced
Cilantro
  • 0.5 cup fresh cilantro chopped
Monterey Jack cheese
  • 0.5 cup shredded Monterey Jack cheese
Salt and pepper
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Toast the rice
  1. Melt the butter in a large pot over medium heat. Add the long-grain white rice and toast for 2-3 minutes, stirring frequently, until the grains look slightly glossy.
  2. Pour in the chicken broth and bring everything to a boil. Watch for rolling bubbles across the surface before lowering the heat.
Simmer until tender
  1. Reduce the heat to low, cover, and simmer for 15 minutes. Cook until the rice is tender and the liquid is absorbed.
Stir in the creamy sauce
  1. Remove the pot from the heat, then stir in the sour cream, diced green chiles, and minced garlic. Mix until the sauce turns creamy with pepper flecks from the chiles.
  2. Stir in the chopped fresh cilantro and shredded Monterey Jack cheese. Continue mixing until the cheese melts into the rice.
  3. Season with salt and pepper to taste. Taste and adjust so the flavors are balanced.
Rest and serve
  1. Let the rice sit covered for 5 minutes before serving. This rest helps the texture set and keeps the sauce clinging to the grains.

Notes

For the creamiest texture, stir the sour cream and cheese in off the heat so they melt without breaking. Store leftovers in an airtight container in the refrigerator for up to 4 days; rewarm gently with a splash of broth if needed. Freezing is not recommended for best creamy texture. For a dairy-light option, use light sour cream and reduced-fat Monterey Jack.