Mexican Sour Cream Rice Recipe
Mexican Sour Cream Rice is the ultimate comfort dish, a dreamy, cheesy, and tangy take on classic rice that instantly elevates any meal. The combination of tender rice, luscious sour cream, zesty chiles, gooey cheese, fresh cilantro, and a spritz of lime creates a flavor and texture explosion that feels both indulgent and familiar. Whether you pile it next to tacos, serve it as a hearty base for burrito bowls, or simply enjoy it straight from the skillet, this rice side is destined to become a staple at your table!
Ingredients You’ll Need
The ingredients for this Mexican Sour Cream Rice are straightforward, but each one packs a punch. Every item plays a specific role in creating the perfect blend of creamy, cheesy, and citrus-spiked deliciousness, all while keeping things wonderfully simple.
- Long-grain white rice: The star of the show for that flawless light and fluffy texture.
- Chicken broth: Infuses the rice with savory depth and irresistible flavor—much better than plain water!
- Sour cream: The secret ingredient for a creamy, tangy bite that makes the rice rich and luscious.
- Diced green chiles: Brings gentle heat and a pop of color for that unmistakable Southwest flair.
- Shredded cheddar cheese: Adds bold sharpness and that gorgeous melt factor everyone loves.
- Shredded Monterey Jack cheese: Extra creamy, it helps bind everything together with its subtle flavor.
- Garlic powder: Provides a savory backbone without the fuss of peeling fresh garlic.
- Onion powder: Rounds out the base flavors and complements the savory elements beautifully.
- Cumin: Adds warm, earthy undertones that take the rice from simple to seriously crave-worthy.
- Salt: Just enough to balance and brighten every bite.
- Black pepper: A touch of gentle heat and a hint of complexity.
- Fresh cilantro: Sprinkled in at the end for freshness, color, and irresistible aroma.
- Lime juice: A squeeze of citrus at the finish lifts all the flavors and makes the dish sing!
How to Make Mexican Sour Cream Rice
Step 1: Cook the Rice
Start by bringing your chicken broth to a boil in a medium saucepan. As the foundation of our Mexican Sour Cream Rice, the broth is what gives the rice its incredible savoriness. Once it’s bubbling, add the rice, reduce the heat, cover, and let it simmer undisturbed for 18–20 minutes. You’ll know it’s ready when the liquid is absorbed and the grains are tender. Fluff with a fork—this keeps the rice light and prevents it from getting sticky.
Step 2: Stir in the Creamy and Cheesy Goodness
While the rice is still warm, stir in the sour cream, diced green chiles, cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and black pepper. The heat from the rice melts the cheeses right in, creating a creamy, luscious texture that perfectly coats every grain. The seasonings and chiles infuse every bite with subtle warmth and aromatic depth.
Step 3: Add Freshness with Cilantro and Lime
Once the cheeses have melted and the mixture is wonderfully creamy, fold in the chopped cilantro and lime juice. This is the secret to really making your Mexican Sour Cream Rice special: the fresh cilantro and the zingy lime cut through the richness, bringing brightness and harmony to the dish.
Step 4: Taste and Adjust
Give your rice a quick taste—now’s the perfect time to adjust the seasoning if you need a little more salt, a dash more lime, or a sprinkle of pepper. Every cook’s palate is different, so make this Mexican Sour Cream Rice your own!
Step 5: Serve and Enjoy!
Scoop the rice into a serving dish while it’s still warm and creamy, and get ready for the best part: seeing everyone go back for seconds. This dish is just as lovely as a showstopping side as it is a star layer in your favorite Mexican-inspired bowls.
How to Serve Mexican Sour Cream Rice
Garnishes
A sprinkle of extra shredded cheese, a handful of fresh cilantro leaves, or a few slices of jalapeño can give your Mexican Sour Cream Rice that final, eye-catching flair. If you’re feeling fancy, try a dollop of pico de gallo or a few avocado slices on top for added color and flavor. These little embellishments turn the dish into an irresistible centerpiece.
Side Dishes
This rice loves to share the plate! Pair Mexican Sour Cream Rice with tacos, enchiladas, fajitas, or grilled meats for a full-on fiesta feel. It even holds its own next to lighter fare like grilled fish or roasted vegetables, making it the ultimate all-occasion companion.
Creative Ways to Present
Serve your Mexican Sour Cream Rice in individual ramekins for an elegant twist, or spoon it onto tostadas or inside burritos for something totally unexpected. For gatherings, put it in a big, colorful bowl topped with extra cheese and cilantro and let everyone dig in family style—the options are endless!
Make Ahead and Storage
Storing Leftovers
Don’t fret if you have leftovers: Mexican Sour Cream Rice keeps beautifully! Transfer cooled rice to an airtight container and store in the fridge for up to 3 days. The flavors deepen as they meld, making for even tastier leftovers.
Freezing
This rice freezes well, making it a lifesaver for busy nights. Pack portions into freezer-safe bags or containers, press out as much air as possible, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.
Reheating
To restore that creamy magic, reheat Mexican Sour Cream Rice gently in the microwave or on the stovetop over low heat. Add a splash of chicken broth or a spoonful of sour cream to loosen it up, stir well, and heat until piping hot and velvety again.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice requires a longer cooking time and a bit more liquid, but it brings a lovely nutty flavor and extra fiber to your Mexican Sour Cream Rice.
What can I substitute for sour cream?
Plain Greek yogurt makes a terrific stand-in for sour cream if you’re craving a lighter or higher-protein option. You’ll still get that signature tangy creaminess that defines Mexican Sour Cream Rice.
How can I make this recipe vegetarian?
It’s easy—simply swap the chicken broth for vegetable broth. The rest of the ingredients in Mexican Sour Cream Rice are already vegetarian-friendly, and the result is just as delicious!
Are there any mix-ins you’d recommend?
Absolutely! Try stirring in a cup of corn kernels, black beans, or sautéed onions for extra texture and flavor. These mix-ins play beautifully with the creamy, zesty base of Mexican Sour Cream Rice.
Can I make Mexican Sour Cream Rice ahead of time for a party?
Yes, this recipe is fantastic for prepping ahead! Assemble the rice, refrigerate, and then gently reheat and garnish just before serving so each scoop is warm and creamy for your guests.
Final Thoughts
I can’t recommend Mexican Sour Cream Rice enough—it’s the kind of dish that brings people together and keeps them coming back for more. Give it a try at your next meal, and get ready to watch it disappear in seconds!
Print
Mexican Sour Cream Rice Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Sour Cream Rice is a creamy and flavorful side dish that pairs perfectly with any Mexican-inspired meal. With the tanginess of sour cream, the kick of green chiles, and the richness of cheese, this rice dish is sure to be a hit at your dinner table.
Ingredients
Rice:
- 1 cup long-grain white rice, uncooked
Sauce:
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chiles
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- juice of 1 lime
Instructions
- Cook Rice: In a medium saucepan, bring chicken broth to a boil. Stir in rice, reduce heat to low, cover, and cook for 18–20 minutes or until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare Sauce: Stir in sour cream, green chiles, cheddar, Monterey Jack, garlic powder, onion powder, cumin, salt, and pepper until well combined and cheese is melted.
- Finish and Serve: Fold in cilantro and lime juice. Serve warm as a side dish or base for Mexican-inspired bowls.
Notes
- For extra flavor, sauté 1/2 cup chopped onion and 1 minced garlic clove in a tablespoon of butter before adding broth and rice.
- You can also add corn or black beans for a heartier version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
