Baked Rice With Sour Cream Chiles And Corn Recipes

MEXICAN SOUR CREAM RICE

Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!

Provided by Ms. Baker

Categories Side Dish Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 8

Mexican Sour Cream Rice image

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.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 36.9 g, Cholesterol 34.1 mg, Fat 11.4 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 6.7 g, Sodium 772.7 mg, Sugar 2.4 g

Ingredients

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
¼ cup finely chopped fresh cilantro
salt and ground black pepper to taste

SOUR CREAM RICE

If you're looking for a great flavorful side dish to your meal this week, this Sour Cream Rice is a kid approved recipe. Easy to whip up, packed with flavor and delicious reheated. All the things a good rice dish should be!

Provided by Janelle

Time 50m

Number Of Ingredients 8

Sour Cream Rice image

Steps:

Preheat oven to 350*F
In a large pot, bring the rice and chicken broth to a boil.
Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
Spray an 8x8 square casserole dish with non-stick spray set aside.
Once rice is done, all chicken broth will be absorbed.
Turn off burner and place pot on a cool burner.
Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
Season with salt and mix again.
Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
Serve immediately!

Nutrition Facts : Calories 192 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

Ingredients

1 can (14 ounce) chicken broth
1 cup uncooked rice - we like Jasmine (NOT MINUTE RICE - see notes)
1 cup sour cream
4 ounces diced green chilies
1 cup shredded Monterey jack cheese
1 can (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
1/4 cup cilantro, chopped
1/4 teaspoon salt

GREEN CHILE AND RICE CASSEROLE

Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.

Provided by pcur

Categories Side Dish Casseroles

Time 55m

Yield 8

Number Of Ingredients 4

Green Chile and Rice Casserole image

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Prepare the instant long grain and wild rice mix according to package directions.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
Bake 25 minutes in the preheated oven, or until bubbly.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 13.8 g, Cholesterol 71.3 mg, Fat 24.7 g, Fiber 1.1 g, Protein 17.1 g, SaturatedFat 15.5 g, Sodium 528.6 mg, Sugar 1.2 g

Ingredients

1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained
1 (16 ounce) package shredded Cheddar cheese

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ

I love Aaron Sanchez. He is one of my favorite TV chefs. He runs a number of restaurants. The one he runs with his mother is called Zarela's, his mother's first name. He was on a show called, "The Best Thing I Ever Ate" with his mother. His choice was Zarela's creamy, cheesy rice dish. This is what Zarela wrote after the show. I am posting it here so I don't lose the recipe. "I was just on the Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez and within minutes viewers were going to my web site www.zarela.com, signing up for updates and writing me to share the recipe. Thank you very much for your interest and I hope you enjoy our famous creamy rice casserole. This is a superior party dish that can be easily pre-assembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors - creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste."

Provided by Felina

Categories White Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Zarela's Famous Creamy Rice Casserole from Aaron Sanchez image

Steps:

Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
Dice the poblanos and add to pan when the onion is wilted.
Saute for one minute.
Let cool and combine with the rice.
Drain the can of corn well and add to the cool rice and poblano mixture.
Add the sour cream mixture and mix in the grated cheese.
Bake for 30 minutes or until heated through in a 350 degree oven.
If using a Pyrex dish, the oven temperature should be 325 degrees.

Nutrition Facts : Calories 900.2, Fat 42.2, SaturatedFat 23.4, Cholesterol 103.2, Sodium 1600.3, Carbohydrate 106.2, Fiber 5.3, Sugar 10.2, Protein 27

Ingredients

4 cups water
2 cups converted rice
1 tablespoon butter
2 teaspoons salt
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons lard or 2 tablespoons vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 (16 ounce) can corn
1/2 lb grated white cheddar cheese

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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.

Baked Rice With Sour Cream Chiles And Corn Recipes

MEXICAN SOUR CREAM RICE

Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!

SOUR CREAM RICE

If you're looking for a great flavorful side dish to your meal this week, this Sour Cream Rice is a kid approved recipe. Easy to whip up, packed with flavor and delicious reheated. All the things a good rice dish should be!

GREEN CHILE AND RICE CASSEROLE

Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ

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