Mexican Sour Cream Rice Casserole

This is my take on a favorite family recipe. As a matter of preference, I increase the yield. Also, I roast the corn before adding to the rice mixture and add garlic and lime zest.

Baked Casserole (See 2.5-quart adjustments in Notes)

Mexican Sour Cream Rice Casserole ingredients (13)

* Makes 2.5-quart casserole about 10 - 12 (3/4 cup) servings

Casserole

2 cups uncooked long grain white rice (see Notes re: brown rice)

2 (14-oz / 414g) can low-sodium chicken broth
1 (16-oz / 453g) bag frozen golden sweet kernel corn, not defrosted
1 (16-oz) container sour cream
1 (4-oz / 113g) can Ortega Hot Fire Roasted Diced Green Chile Peppers (see Notes)
1/2 tsp granulated garlic (see Notes)
Zest from half of one medium lime
Ground black pepper, to taste

Minced fresh cilantro leaves, about 18 stems
3 cups shredded Kraft Hot Habanero Monterey Jack Cheese with Jalapeño and Habanero Peppers, one (8-oz / 226g) pkg
1/2 cup shredded Mozzarella cheese

Optional
1.5 tsp unsalted butter, diced

Topping

1/4 to 1/2 cup shredded Monterey Jack cheese 

Mexican Sour Cream Rice Casserole Directions

Get ready

Assemble all ingredients. Preheat oven to 350ºF.

Lightly apply cooking spray to the inside of a 2.5-quart baking dish; set aside.

Prepare rice

In a large covered saucepan, bring the uncooked rice, chicken broth, and butter, if using, to a boil. Then, reduce heat to Low. Cover and simmer for twenty (20) minutes.

Remove pan from heat and set aside, still covered, for ten (10) minutes or so. Then, use a fork to fluff and add the cilantro to the warm rice.


Sear the frozen corn
While the rice is cooking, and in a (12-inch) skillet over High heat, spread the frozen corn (not defrosted) in a single layer and sear it. Stir occasionally, until most of the corn kernels have browned a little on at least one side.

The corn is ready when some of the kernels start "popping." Remove pan from heat and set aside.

Combine sour cream mixture
Into a medium bowl, add the sour cream, chiles, granulated garlic, lime zest, and ground black pepper. Stir just enough to evenly distribute; set aside.

Assemble casserole

Once rice is cooked, rested and fluffed, add the seared corn, sour cream mixture and the shredded cheeses to the saucepan; stir well.

Cooked rice mixed with other ingredients before baking

Transfer rice mixture to the prepared casserole dish. Evenly sprinkle 1/4 cup shredded cheese over the top. 

Bake casserole and serve

Bake, uncovered, in preheated 350ºF oven until warmed through and the cheese bubbles and is lightly browned, about thirty (30) minutes. 

Serve warm. 

Mexican Sour Cream Rice Casserole Notes

• For less spicy flavor, use Pepper Jack or Monterey Jack (least spicy) cheese.

• For next double batch, add second (4-oz / 113g) can diced green chile peppers, but use one mild. Do I really drain the chiles? 07/03/2016

• For next double batch, use 3/4 tsp granulated garlic. One tsp a bit much; 1/2 tsp not enough. 07/03/2016 

• When substituting Uncle Ben's Natural Whole Grain Brown Rice and Daisy Light sour cream, the casserole is much less creamy.  Next time, try to regain creamy texture by using regular sour cream (or a mix), and do not melt cheese in the warm rice as shown below. 07/03/2016

Grated cheese melting in cooked, fluffed, warm rice with cilantro

• Roasting the corn is an extra flavor enhancement and provides texture contrast. Sometimes, I'll stir the roasted corn into the sour cream mixture and set aside until rice is cooked, rested and fluffed.

Roasted corn, chiles and seasoned sour cream

• Kraft Mexican Style Four Cheese Blend is a good topping. See baked casserole below.

Sissy's July 4th Topping

Baked casserole with brown rice, light sour cream and Mexican Style Four Cheese topping

You might like
Chile Cheese Rice (Seasoned with Sun by JL El Paso) 
Jalapeño Corn Casserole (Crye-Leike Is Cookin')


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Page Last Modified 28 July 2016