Best Sour Cream Rice Recipes

MEXICAN SOUR CREAM RICE

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
• In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
• Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

SOUR CREAM RICE

Steps:

• Mix cooked rice, sour cream and green chillies.
• Mix grated cheeses together and reserve 1 cup for topping.
• Stir in cheeses with rice/sour cream mixture.
• Pour rice mixture into a lightly greased casserole dish. Top with reserved 1 cup grated cheese.
• Bake at 350 degrees F. for 30 minutes.

BAKED RICE WITH SOUR CREAM, CHILIS AND CORN

Steps:

• char chilies, wrap in plastic for 10 min, peel, seed & chop. cook water butter salt & rice, fluff & cool. sautee onion & garlic, add chilis and corn to rice. mix sour cream cilantro some onion and cheese. Stir all together and bake in greased dish at 325 for 25 min.

ARROZ CON CREMA RICE WITH SOUR CREAM

Steps:

• the day before make up the prepared sour cream.
• by combining all ingredients.
• for the rice
• bring water butter and salt to a boil.
• add rice
• reduce heat to very low cover
• cook 20 minutes
• put into lARGE BOWL
• COOL
• preheat oven to 350 degrees
• heat oil in skillet add onion and garlic.
• then add chillis stir 1 minute.
• when wilted
• cool.
• combine with rice
• mix in corn thats been thawed
• add 1 1/2 cups sour cream mixture
• and cheese jack chhese or mexican white cheese.
• pour mixture in 9x13 baking pan and bake through about 30 minutes dont brown it.

MEXICAN SOUR CREAM RICE

Steps:

• 1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350 degrees F
• 2. Spray a 1-1/2 quart casserole dish w/ non stick spray. Mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro w/ the cooked rice. Season with salt
• 3. Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

RICE AND SOUR CREAM CASSEROLE

Steps:

• 1. Cut jack cheese into strips about 1/8\" thick.
• 2. Thoroughly mix sour cream and chiles.
• 3. Butter a 1 1/2 quart casserole. Season rice with salt and pepper; layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top.
• 4. Bake in 350 oven for about 30 minutes; during the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven.

MEXICAN SOUR CREAM RICE RECIPE - (4.1/5)

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350°F. lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned. Both these recipes are awesome. Isn't it great too when you think "He would love this!"? I guess that makes me a total wife. Darn. :)

BAKED RICE WITH SOUR CREAM, CHILES AND CORN

Steps:

• Preheat oven to 325F. Char chiles over gas flame or in broiler until blackened on both sides, turning occasionally. Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles. Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender about 16 minutes. Transfer rice to large bowl; cool rice, stirring occasionally with fork. Butter 2-quart shallow baking dish. Heat oil in medium skillet over medium heat. Add 1/4 cup onion and garlic; saute until translucent about 3 minutes. Add chopped chiles; saute 1 minute. Add chile mixture and corn to rice in bowl. Whisk sour cream, cilantro remaining onion in small bowl. Add sour cream mixture and cheese to rice. Stir. Transfer to prepared dish. * Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before baking. Bake rice until sides are light brown and mixture is heated through, about 25 minutes.

CRISP WILD RICE GRIDDLECAKES WITH GOLDEN CAVIAR AND SOUR CREAM

Steps:

• In a fine sieve rinse rice under cold running water and drain. In a small heavy saucepan bring 2 cups water to a boil and stir in rice. Simmer rice, uncovered, until just tender but grains are not open, about 40 minutes. Drain rice in sieve and rinse under cold running water. Drain rice well and transfer to a bowl. Rice may be made 1 day ahead and chilled, covered. Bring rice to room temperature before proceeding.
• Lightly beat egg and stir into rice with chives and salt and pepper to taste.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Drop heaping teaspoons rice mixture into skillet without crowding and cook, flattening griddlecakes slightly with a spatula (griddlecakes should be about 1 1/2 to 2 inches in diameter), until golden brown, about 1 1/2 minutes on each side. Transfer griddlecakes as cooked to paper towels to drain and season with salt and pepper. Make more griddlecakes in same manner with remaining rice mixture and oil.
• Cool griddlecakes slightly and top with sour cream and caviar. Garnish griddlecakes with chives.

SOUR CREAM RICE (COLD)

Steps:

• Cook rice according to package directions.
• Let cool slightly, then add rest of ingredients.
• Mix throughly and put in a loaf pan, lined with plastic wrap overlapping edges.
• Refrigerate at least 4 hours or overnight.
• Remove from loaf pan by pulling up on plastic wrap; invert on plate and remove wrap.
• Serve cold.

MICROWAVE RICE WITH SOUR CREAM AND CHILIES

Steps:

• 1. Mix rice, broth and garlic powder in 2-quart casserole. Cover tightly and microwave on HIGH 9 to 10 minutes or until rice is tender and liquid is absorbed.
• 2. Stir in 1/2 cup of the cheese, sour cream and chilies. Cover tightly and microwave on HIGH 2 to 3 minutes or until heated through. Sprinkle with remaining cheese.
• 3. Cover and let stand about 4 minutes or until cheese is melted.

MICROWAVE RICE WITH SOUR CREAM AND CHILES

Steps:

• Mix rice, broth and garlic powder in 2-quart casserole. Cover tightly and microwave on HIGH 9 to 10 minutes or until rice is tender and liquid is absorbed.
• Stir in 1/2 cup of the cheese, sour cream and chilies. Cover tightly and microwave on HIGH 2 to 3 minutes or until heated through. Sprinkle with remaining cheese. Cover and let stand about 4 minutes or until cheese is melted.

MEXICAN BAKED BEEF & RICE WITH POBLANO PEPPERS & SOUR CREAM RECIPE

Steps:

• 1. Sauté poblano pepper Preheat oven to 425°F with a rack in the center. Halve poblanos lengthwise, remove cores, stems, and seeds, then roughly chop. Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add poblanos and cook until tender and just beginning to brown, about 5 minutes. 2. Brown beef Add ground beef and 1 teaspoon salt to pot. Cook beef, breaking up into large pieces, until browned, about 5 minutes. Spoon off and discard any fat. 3. Toast rice Add 1½ cups rice and 1 tablespoon Tam-pico de gallo spice and cook, stirring, until toasted, about 2 minutes. Stir in 2 cups water and bring to a boil. 4. Bake rice Cover and transfer pot to center rack of oven. Bake until water is absorbed and rice is cooked through, about 17 minutes. 5. Finish & serve Meanwhile, in a small bowl, whisk water into sour cream, 1 teaspoon at a time, to make a spoonable sauce, and season to taste with salt and pepper. Trim ends from scallions and thinly slice. Fluff rice with a fork and season to taste with salt and pepper. Serve baked rice and beef topped with scallions and sour cream for drizzling over. Enjoy! 6. Take it to the next level This one-pot wonder is full of flavor and hearty pieces of beef and poblano pepper. The spices can be tempered with a topping of sliced avocado, or kicked up a notch with a few shakes of your favorite hot sauce. For crunch, crush some tortilla chips and sprinkle them on top.

GLAZED RICE PILAF WITH CHIVE SOUR CREAM SAUCE

Steps:

• 1. Make the sour cream blend and season to taste with salt and pepper
• 2. Place the oil in a deep sided sauce pan to medium heat. Add onions and cook until translucent. Then add rice and coat it to cook with the oil and onions. Add the chicken broth and bring to a boil, then reduce heat until this mixtures simmers slowly.Cook the rice until most of this liquid has evaporated, then turn off the heat and mix constantly with a wooden spoon.
• 3. Once the rice has cooked to creamy, but not nearly dry texture,stir in a 1/4 cup of sour cream blend. place this in to a deep cassarole dish or deep pie pan that has been sprayed with Pam. Then spread the remaining sour cream blend over the top evenly.
• 4. sprinkle lightly with bread crumbs, coating the surface evenly. Top with paprika and spray lightly with pam spray(butter). Place the cassarole in a heated broiler or toaster oven for 2-3 minutes

SOUR CREAM RICE

Steps:

• Cook rice (can be done ahead and set to cool) Mix cooked rice, sour cream and cheese together with some cayenne. top w/ paprika/cayenne to taste. bake at 350 for 30 mins or until edges begin to brown and middle is hot.