A side dish that’s all at once zesty, creamy, cheesy, and comforting.
It’s rare that I do much more with rice than serve it plain as a side, but this Baked Sour Cream Chile Rice has a way of compelling you to up your side dish game into something more. It’s a dish with zesty Mexican flair – thanks to spicy green chiles and sweet corn, cilantro and Monterey Jack cheese – but it’s also creamy and comforting. Because of all that flavor and the creamy, cheesy texture, it’s so much more than a side dish… it’s more of a showstopper!
This isn’t a dish where the rice is actually cooked in the oven, so it also functions as a great way to dress up leftover rice you happen to have in the fridge. You just take that cooked rice, mix it with sour cream, green chiles, cilantro, corn, and a bit of cheese and pop it into a baking dish before topping it with more cheese and baking it. Easy, right?
The resulting combination of flavors is pretty incredible. Since the green chiles are mild, it’s zesty but not quite spicy and the pops of corn add a contrasting sweetness even if it was. Those flavors and the soft, tender rice all come together in a creamy base that has the slightest tang and, of course, there’s ooey-gooey cheesiness too.
This baked rice is rich and satisfying and fairly filling so could almost work as a main dish, but it’s not quite a complete meal. No, its place is really as that unassuming side dish that always manages to steal the show.
Baked Sour Cream Chile Rice
20m prep time
30m cook time
- 14 oz chicken broth
- 1 cup uncooked long-grain white rice
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 (15 oz) can corn, drained
- 1/4 cup fresh cilantro, chopped
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 350°F and spray an 8x8-inch baking pan with nonstick spray.
- In a large pot, bring rice and chicken broth to a boil. Cover and reduce heat to low. Let simmer 20 minutes, then remove from heat.
- To the rice, add sour cream, green chilies, 1/2 cup of the cheese, corn, and cilantro. Season with salt and pepper and stir to combine.
- Transfer rice mixture to baking dish and top with remaining cheese. Bake until cheese is bubbly and golden brown, about 30 minutes.
- Let rest 5 minutes before serving. Enjoy!
Recipe adapted from Nums the Word.