Mexican Sour Cream Rice

made this 4 times with adjustments each time & finally this rocks! guests loved it each time but now i finally got good ratios as original recipe is too dry. here is my way that everybody asks for...increase sour cream to 2 c., 2 cans of diced grn chilies, 1 large can of corn & 2 cans of drained/rinsed black beans. also needed a few good dashes of emeril's seasoning to bring it from bland to WOW! awesome potluck or group dish!

Quite a few reviewers made some comments about it was a little bland, so I spiced it up a bit. I used my own chicken stock when I cooked the rice, as canned chicken broth can be a bit salty. I used a can of Mexi-Corn, a small can of petite diced tomatoes and I used a batch of the Taco Seasoning 1 from this site. (I cut back on the salt and chili powder to protect little mouths.) I whipped the taco seasoning in with the sour cream and a little worchestershire sauce, then added it in with the other ingredients. This turned out really well. I'd make this again.

I was looking for a new side to tacos, and this was wonderful. My kids took one bite and said it tasted like chicken enchiladas... So now we make it as a main dish, only I stir in chopped cooked chicken, some cumin and a can of black beans. We LOVE it! Thanks for a great recipe that is truly different.

Never made before, and it was fabulous!!There were not any left overs. As recommended by another reviewer, I added 1 can of drained black beans, used 2 cups of sour cream, and 2 cans of the chiles. I also added a dash of cumin, corriander, and crushed red peper. I will definitely make this again.

This turned out ok. It had an interesting flavor, but my husband and I had hoped it would be creamier. Next time I may add more sour cream or some salsa to it as well.

I served this with foil-pack taco chicken dinner, on the site too- see my comments. I read all of the users comments and I ran from there. I use fideo (instead of rice), garlic chicken broth, rotel, green chiles, nacho cheese soup, sour cream, and Mexican cheese blend. Really creamy and makes you nose run!

This was absolutely delicious...the only thing I did differently was to use instant rice, it was fantastic...this recipe is going to be a keeper for me!

Pretty darn good! (Tip - do NOT use Mozzarella cheese!!)

Easy to make, tastes great. I added extra sour cream and cheese and topped with black olives. Delicious!

Lord help me, this rice is to die for!!! I changed the recipe a bit to fit my taste, however: I cut back on the cheese; I didn't have any cilantro, so I omitted it. I just cooked the rice as stated in chicken stock, then added in some frozen corn kernels that I thawed out, dumped in 2 tablespoons of low fat sour cream, 1 tablespoon of lime juice, a little salt, a little pepper, and ¼ cup shredded cheddar cheese. Delicious, seriously my most favorite rice.

Excellent! Followed recipe to a T. Served with "Gerry's Enchilidas" from this site. OMG this combo was the best ever.

This is so very yummy. It's the only rice that my rice-hater likes, he actually got excited about it. I add some garlic powder when I'm adding the salt and pepper, and I only have 7oz cans of green chiles. Thanks for the yummy recipe, I made it twice last week.

i feel foolish for making this recipe. at first look, i knew it needed more spice, so i added cumin, garlic, salt, one chopped green onion, and a little cayenne. i also subbed black beans for the corn (personal preferance--don't care for canned corn too much), homemade tomatillo sauce for the green chile peppers, and subbed queso fresco for the jack cheese for a more authentic flavor. i added two cups of sour cream and abt. a Tbs. of milk to thin the sauce. i thought this recipe had good 'bones' and with my changes, it would be a sure-fire hit. this belongs on the taco bell menu. i'm hoping to pass this off to my family in tortillas with salsa and avacado slices...but i'm not makin' any bets either. i know i can't handle another bite, no matter the presentation.

This was delicious! I made quite a few changes based on what I had on hand and also based on many of the other reviews. I used frozen corn instead of canned and also added a can of black beans, rinsed and drained, a can of petite diced tomatoes, drained, a can of nacho soup, diced scallions and 2 T chili powder, 1 T ground cumin, 1 t ground coriander and a dash of cayenne pepper and a Mexican blend cheese. Thanks for the wonderful recipe. I will definitely make this again.

Yes please! Easy to assemble. Never any leftovers. 5 stars! Make sure you don't skimp on the sour cream though, as it can dry out a bit as others mentioned. Thinking about adding some jalapeños next time to spice it up, but it's great without too!

I just made/served this for the first time. It is a Winner. I followed the recipe as it was written and I would not change a thing. I served it with a Cuban Pork roast and fresh green beans from my garden. Thanks for sharing the recipe!

This was terrible. No one ate it.

Everyone loved this dish, served it with grilled chicken that had been bathing in a fajita marinade and a salad. Used full fat sour cream and next time will add more cheese to the rice mixture. Great recipe.

Love this as a mexican side, I substitute sour cream for plain greek yogurt to make a healthier version and it tastes fantastic!

I made this as a side dish last night to go with "tasty lentil tacos" from this site. I followed the recipe as written with 2 minor changes. Instead of the corn..I am allergic..I added some peas and carrots. And instead of the monterey jack cheese, I used pepper jack..because that's what I had at home. I liked the flavor but my husband thought that the sour cream kinda took over. I will probably make this again with just about a half cup of sour cream..or maybe even plain yogurt. Thanks for sharing this recipe!

I was actually about submit a recipe like this before I saw this one. Very similar to my aunts. She uses 2 bags of Success Rice... can't go wrong with that! Instead of sour cream, she used mexican cream. Similar but mexican cream is the best! Instead of the can of green chiles, my aunt uses chile poblano. She grills it, peels it and slices it very thin and long. She sautees with butter the sliced chile poblano, chopped onion and garlic. Instead of Monterrey Jack Cheese, she uses Queso Oaxaca which is mexican cheese... it's string-like. Awesome for quesadillas. She doesn't use cilantro but I'm sure that will make it taste even better! And instead of seasoning it with salt or anything else, she only uses Knorr Suiza. This is the real deal! Extremely Mexican! ;)

Great rice dish! My daughter's favorite!! She's at that age where I can do nothing right anyway but this rice makes me a heroine. I might throw in some other ingredients from time to time if I don't have everything. I've used cheddar and gouda and pepper jack, too. I swear to god, I could lace this with strychnine and it would still be the favorite at every meal!!

I made this as a side dish for taco night and it was very good. I used brown rice because thats all we eat. I was concerned about it being dry because of other reviews but, I just put 3/4 cup cheese in it and only 1/4 cup on top and it was fine. I also didn't cook the rice all of the way since it would cook more in the oven and there was still a little broth in the pan that I mixed in with everything so it was not dry at all. Good flavor ~ will make again. The only reason it's not getting a 5 is that it seems a little something is missing...can't put my finger on it. Eating leftovers for breakfast now:-)

This was very easy and tasted great. I followed the recipe exactly.

This was very good. Substituted parsley for cilantro as I always do. Good leftover. Mark even put this in his burrito. Thanks.

a nice side, but lacks oomph. based on the reviews i read, i doubled the sour cream and the chilies, and added salt and pepper, and they had a nice creamy consistency but still need more flavor. may try this again, but add tomato sauce and/or fresh garlic.

I thought the dish was a little dry and could use more flavor...so I am making it again and will add 1 1/2 to 2 cups of sour cream, cheddar or Mexican 3 cheese blend, and finely chopped onion.

I was skeptical about this one because the reviews are pretty mixed. Overall I thought it was good. Nothing extraordinary, but easy and a nice change from traditional spanish rice. I only used about 3/4 cup of rice and only about 2 tablespoons of cilantro, but kept everything else the same. I still got 6 large servings out of it. I served this with shredded chicken chimichangas and refried beans. I have added it to my recipes and will make again. Thanks!

I loved, loved, loved this rice! I subbed a can of black beans for the corn, we don't like corn with rice. The flavor was wonderful , cilantro is a must. It was a little dry,not cheesy saucy .....but we still devoured it!

I made this recipe for a tex-mex dinner party. I left out the chile peppers b/c my mother can't take the heat and cooked the rice according to package directions using vegetable stock. It was a HUGE hit and everyone wished I'd made a bigger batch. Next time, I will adjust the recipe for a larger casserole dish. Hubby suggested making a meal out of it by adding black beans and vegan chicken strips. We'll make it spicy next time, too.

pretty good. not a huge corn fan but I liked the texture (just not the sweetness)

This was EXCELLENT and a definite keeper. I added chicken to mine to make it a full meal. I also added 4 ounces of cream cheese to make it creamier. YUM!

Quick and easy to make - delicious!!

Great recipe! Worked well with substituted 1/2 can of tomatoes and chiles, too. Thanks for the recipe.

Yum!! A tip for recipes that call for chicken broth - keep packets of Goya chicken bouillon powder on hand to use in place of that plain ole broth in a can. One of those little powder packets makes 2 cups of flavorful broth - and you can kick up/reduce the flavor as you wish.

This makes a GREAT side to your Mexican meal! I left out the cilantro b/c I don't like it, and left out the corn. It was still wonderful! The second time I mad it I didn't have green chiles, so I used 1/2 cup of salsa. It was still great!

Add a little bit more flavor and this dish is perfect. I added 1 Tbsp of taco seasoning and used HOT diced green chilies. Also I heard that cilantro gets bitter when chopped so I tore the leaves. Time consuming but I think it makes a difference. Excellent side dish or main dish if you add chopped chicken!

This is a great recipe. I did use 2 c. sour cream, added black beans and doubled the green chiles. I also added cumin, chili powder and other herbs to boost it up. Next time I will use pepper jack and add roasted red peppers. Chicken would be fabulous too in this!

This was delicious! I doubled the sour cream and chiles and added a dash of cumin. YUM!

Custom version - rice, sour cream, mexi-blend fine shredded cheese (or regular cheddar), sliced jalapenos (from jar) + juice. Make some rice ( a few cups will do). Blend in small amount of jalapeno juice + sour cream until moist. Mix in chopped jalapenos to taste. Mix in cheese to taste. layer in glass baking tray mixture - layer of cheese - mixture - layer of cheese, top with cheese. Bake at 375 until brown on top. I am vague on the amounts because it really doesn't matter. This is an easy "eyeball" recipe.

Easy weeknight dish to accompany tacos or other Mexican foods. This was a little bland so I added some taco seasoning before putting it in the casserole dish, glad I did.

I added 1 1/2 pounds cooked diced chicken and one 14.5 oz can diced tomatoes to make it a meal. Delicious!

Family loved this -I thoght it was good. I added a few spices -cumin, cayenne, chili powder, onion, garlic and chipotle. Doubled the sour cream as suggested by others. With these changes it had a nice warm kick.

I used a regular size can of corn, drained. I also added about 1/2 cup more of sour cream. I thought it couldve used more cheese, too. Overall, I enjoyed it. It didn't reheat too well the next day, which was a tad disappointing. My family didn't care for the cilantro, so if I made it again, I'd probably leave it out. A good recipe, but needs tweaking.

My husband loved this but I really changed the recipe. I used 4 cups diced cooked chicken, 2 cups sour cream, 2 cups Pace picante sauce,1 cup shredded mozzarella/cheddar cheese and 4 cups cooked long grain rice. Topped with another cup of the cheese and baked at 350 for 20 mins.

My family LOVED this rice, even my picky 5 year old! I used chicken boullion instead of broth...and did add extra liquid, and used frozen corn instead of canned. We decided this was definitely a keeper....a truly different, good and easy recipe! We will make it again!

Good, easy, and bland. I added more sour cream, a can of drained and rinsed black beans, the juice of a lime to the rice, an extra 1/2 c of sour cream with a tsp of taco seasoning, and some Salsa Verde. Next time I'll leave the sour cream at one cup and bump the taco seasoning. Or add more Salsa Verde to the finished casserole. But I'll make it again for sure!

This recipe was easy and yummy! I was lazy and didn't put it in the oven though, just choosing to melt cheese on top in the pan it was cooked in. I think it would be good even if you didn't put the sour cream in it. The only thing I did different is add a can of Rotel instead of the can of chiles because I didn't have any. It had a nice little kick to it!

Very good. :-) Left out the chile peppers since I don't like them, but sprinkled in some cayenne to give it a kick back. And I used 1/3 the amount of dry cilantro. (Unlike most people, I usually prefer dry spices.) I didn't think it was dry, but I also didn't cook it 30 minutes - maybe more like 20 until it was heated through. It does, however, have a slight bit of "crispness" to it. I originally made this a long time ago and wrote a 4 on it, but couldn't remember it very well. So I re-made it recently and decided it was a 5. I remember that this was something I didn't think too much of the first couple of bites and then it kind of grew on me. Or as someone else said, how can you go wrong with sour cream? :-) (Actually, you can, but not usually.) Sitting here staring at the recipes, I'm thinking I should make it again tomorrow while I've got sour cream on hand... (it's making me hungry)

it was a little plain for me.

I feel bad giving it 4 stars b/c I changed so much, but eh. I used beef broth, added half a can each of corn, black beans, and tomatoes. I added a few teaspoons of diced jalapenos (the kind from the jar) and I used one cup of sour cream and half a bar of cream cheese. Here's what I'll do next time: I'll cut the cream cheese in half and add a bit more sour cream. I'll add more jalapenos and perhaps some cayenne. I had served this with some chicken that I pan cooked and then slathered with hot salsa. Next time I'll cut up the chicken and mix it directly in the rice, as they worked so well together. I think perhaps the dish was missing spice which is why I gave it a 4 stars. Yummy dish, easy to make substitutions..will keep it in rotation. Thanks!

yum. really good rice side dish... used frozen corn instead of canned, as I prefer the frozen.

good with yogurt

Easy to make. Just a tad on the bland side for me, but still good. I might try adding some jalapenos or taco seasoning to it next time. I'd like a little more spice. Made this to go with Salsa Chicken and the two were really good mixed together. Nice recipe!

yummy!! I did reduce the rice to 1/2 cup instead of 1 cup and left everything else the same it was nice and creamy. Plus it still made a ton.

The first time I made it I followed the recipe exactly. It was a big hit with half the family. The second time I made it, but left out the sour cream and served it separately so they could put as much or as little of the sour cream as they wanted. It worked out better that way for us.

I didn't use diced chiles instead i used a can of corn that had diced peppers in it. I also didn't use cilantro. I used cheddar cheese because that's all I had. Turned out fabulous!

Very good! Left out the corn and only used half the cilantro plus added extra sour cream and cheese and this was yummy!

Not a very pretty presentation, however the taste was good and can be tweaked if you like it hotter.

This was the best rice i've ever had. I will be making this again. Everyone loved it.

What a simple, but delicious rice dish. While making it I was so tempted to add other things like garlic, onions, maybe some herbs or spices. But it is my first time making a recipe so I try to stay true to the directions and I did. What came out was this delicious side dish. I served it with some grilled Mexican rubbed pork steaks. This is a keeper and will be fixed again. Thank you Ms. Baker for posting this nice rice dish.

Update to my previous review! This is a yummy rice dish! I doubled the amount of kernel corn but other than that, I followed the instructions as is and it turned out very good! As the main dish, I cooked the Texas style chicken tequila and it turned out to be a great combination due to the Mexican flavor attached to both dishes! Previous review: Very good recipe! I've prepared this dish on three different occasions - the last time being on December 29, 2007 - and it turned out great every time. I've always included more kernel corn than required. Since I didn't have green chili peppers, I replaced them with Turkish chili peppers. I'm sure you can replace the green chili peppers with chopped jalapeno peppers or the Muenster cheese with either pepperjack or Mexican / nacho blended cheese. I will definitely make this wonderful dish again.

I used brown rice, rotel tomatoes w/green chile peppers, black beans, sharp cheddar cheese and dried cilantro. Made all on the stove top. No need to heat the oven. Great side dish.

This came out really well. I did add a few things to a double batch: sauted some red onion and green bell peppers a bit, added on can of corn and a can of diced tomatoes with jalapenos (including the juice)and one can of diced green chilis. I used one 16 ounce container of fat free sour cream and the cheese I used was a lite mixture of cheddar, jack, asadero and queso blanco. I left out the cilantro since some people don't like it. I added chili powder and cumin as well. This came out wonderfully, wasn't dry at all. I made it the night before and reheated at the church potluck today.

My husband and I really enjoyed this dish and will be making it again! We definitely agreed with other reviewers that it needs more moisture, from sour cream or something else. One thing that we also thought was that it is a very versatile recipe and can be made with many other ingredients and flavors, not just a Mexican flavor. Thanks for the recipe!

Good but just a little dry. I'll add more sour cream next time. I also added some black beans to mine and used brown rice.

Sooo good! Used half brown rice and half converted rice, chicken bouillon instead of broth and frozen corn. That's what I had on hand. My family, including the small grandchildren loved it. A definate keeper - thanks for sharing this recipe!

Really great recipe - super easy. I cooked the rice in chicken broth and added some green chiles. I love the versatility and ease of doing any number of variations from this recipe base!

To make it spicier add a package of dry taco seasoning to the rice mixture when cooking. You will have an all around tastier more flavor filled side dish.

I made this for a crowd. It doubles easily and it got rave reviews. I used the fiesta corn by Del Monte.I also added garlic powder. Definitely a keeper.

Good, but def needs more seasonings. I started with Mexican Rice II from this site to get all theat great mexi flavor in there, then added the sour cream, chiles, corn and cilantro. It needed more than 1 c sour cream and about double the cheese. I served it with chile verde, so 1 can of green chiles was enuf, but if I was serving with a different mexican maindish, I'd double the chiles too. You could easily add diced chicken, cream of chicken soup and some black beans for a 1-dish meal.

I would have rated this rice dish 4 stars but my DH liked it less than I did. I added about 1/4 cup of diced red pepper to the rice, but apart from that we followed the recipe exactly. I enjoyed it; it was a nice break from the traditional tomato based mexican rice.

Yummmy. I really liked this, not sure if the rest of my family did though! I didn't have cilantro so just left that out. I used instant white rice and that worked fine for me. I will make this again! Thanks.

very good.

Pretty good. I followed reviews & doubled the sour cream, but it was a bit too much. So I think next time I'll follow the recipe, but I will definitely make it again! Went great with our beef enchiladas & refried beans :)

I absolutely loved it. Served with Jalapeno Chicken and it was just right. Didn't change a thing!

Not sure why, but it was not to our liking!

This was just ok. I didn't find it to be very flavorful. In fact I couldn't even get it down with out a ton of salt and pepper. I wont make it again.

I thought this was awesome!! I made it ahead to take to a party tomorrow so we'll see if it's dry then, but right now(an hour done), it's incredible. I added cumin to taste. I LOVE cumin. No other changes made. Thank you!!!

I liked this recipe, but mine turned out a little dry even though I added more sour cream and salsa. The taste was good, and if not for the dryness, we would have liked it much better. Nice side dish for taco night.

I really liked this. It was similiar to alot of other rice dishes I have had. I also substituted vegetable broth for the chicken and it was great.

I LOVE this recipe!! I made a few minor changes based on other reviews. I add a can of diced tomatoes, double the amount of sour cream, use cheddar cheese, and add a chopped up rotisserie chicken to make it a complete meal. I usually don't like eating leftovers, but will eat this over and over again until it's gone. I highly recommend it!

I used this recipe as a side dish for an anniversary party of about 100 people. It really got rave reviews! I used instant rice and adjusted the chicken broth to compensate for that. I also used regular sour cream and shredded chedder cheese just because they have those in the bulk sizes. Very good and different recipe! Thanks!

A gloppy, tasteless mess. Not to mention expensive to make!

This was very good and creamy, simple to make. It had a nice mild spicy flavor. I added about 1/2 tsp. salt and 1/4 tsp. pepper. This would really be good with some type of southwestern grilled chicken. I would make this again.

Pretty good, I added a can of Rotel instead of the chiles and I added some taco seasoning to the rice as it was cooking, I think it still needs some more flavor, I love the creamyness and texture of i just need to make again with some more changes. Thanks for the yummy recipe! :)

I have already made this several times. I LOVE it! My family's not into green chiles, so I leave them out - but it still has great flavor and feels like comfort food.

This dish is AWESOME!! I have NEVER had anything this good, not even at some of my favorite Mexican restaurants. We left out the cilantro since we're not big fans, and used 1/2 a can of diced tomatoes with green chiles (drained)...FABULOUS!!!! The flavors just melt together perfectly, with just the right amount of heat. I could not get enough of this, and this is now a favorie side dish in our home!!!

This was perfect as is, no need to change a thing.

Added: taco seasoning, some garlic, extra sour cream (regular not reduced fat), salsa, finely chopped onion (small amount), bacon bits & chopped chicken to mix. Covered it with extra colby/monterey jack cheese. I don't think it was bland after that.

I bought cilantro at the farmers market especially for this recipe. Turns out that apparently I don't like the taste of cilantro, at least not this much in one place. Did not like this recipe at all!

I made a double batch since my can of corn and chiles in the cupboard were twice as large as needed. Cook time was not affected. I thought this was delicious. Did not taste bland as other reviews have said. I used the Rotel diced tomatoes and chiles which added a nice amount of heat.

I agree that modifications are needed to make this recipe a 5 star one, however it was good enough to inspire me into writing my first review on this site! I followed the advice of other reviewers and doubled the sour cream and green chilis. I also added black beans. Next time I will try adding taco seasoning and more heat, because it was still pretty bland. I served it alongside green enchiladas and it was a lovely complement to them!

Use a larger can of corn and 2 cups of sour cream.

This is really really good.I used just one cup of sour cream,a can of Rotel,a small diced green pepper,1can rinsed and drained black beans,a packet of taco seasoning and a bag of frozen corn.( hate can corn) and it was so yummy!

I've made this a couple of times and it goes really good with any mexican dish!

This was good. I didn't have green chiles so I used about 1/4 cup chopped pickled jalepeno. It was delicious!

I love rice and enjoyed this rice dish very much. I tasted it before it went in the oven and it did need extra flavor since it was a little bland as other reviewers have suggested. I added a few dashes of chili powder, cumin, coriander and garlic powder to the mixture. I didn't add extra sour cream as others suggested and it was fine to me. Thanks for a great rice dish!

It definitely needed some more pizazz like a few reviewers said. I added black beans, more spice, salt and cheese. And I also added lime.