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Mexican Sour Cream Rice

Mexican sour cream rice made with long-grain white rice simmered in chicken broth, then coated in a creamy sour cream sauce. The result is fluffy, tender rice with melty Monterey Jack, green chiles, and pepper flecks throughout.
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Prep Time 5 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

butter
  • 2 tbsp butter
long-grain white rice
  • 1.5 cup long-grain white rice
chicken broth
  • 2.75 cup chicken broth
sour cream
  • 1 cup sour cream
diced green chiles
  • 0.5 cup diced green chiles
garlic
  • 3 garlic, minced
fresh cilantro
  • 0.5 cup fresh cilantro, chopped
shredded Monterey Jack cheese
  • 0.5 cup shredded Monterey Jack cheese
salt
  • 0.25 tsp salt to taste
pepper
  • 0.25 tsp pepper to taste

Equipment

  • 1 large pot

Method
 

Cook the rice
  1. Melt butter in a large pot over medium heat. The butter should fully melt and lightly sizzle.
  2. Add long-grain white rice and toast for 2-3 minutes, stirring frequently. You should see the grains look slightly more opaque.
  3. Pour in chicken broth and bring to a boil. Wait until you have active bubbling across the surface.
  4. Reduce heat to low, cover, and simmer for 15 minutes. Cook until the rice is tender and the liquid is absorbed.
Make it creamy and finish
  1. Remove from heat and stir in sour cream. Mix until the rice looks creamy and evenly coated.
  2. Stir in diced green chiles, garlic, and fresh cilantro. The mixture should be speckled throughout with visible green flecks.
  3. Add shredded Monterey Jack cheese and stir until it starts melting and turning glossy. Look for creamy strands and an even distribution.
  4. Season with salt and pepper to taste. Add until the flavor pops without making it salty.
  5. Let the pot sit covered for 5 minutes before serving. You should see gentle steam rising and the texture fluff up slightly.

Notes

Pro tip: Stir the rice while toasting so every grain gets lightly coated in butter, which helps it stay fluffy. Store leftovers in the refrigerator up to 4 days in a covered container; reheat with a splash of broth. Freezing isn’t recommended because sour cream can break when thawed. For a dairy-light swap, use low-fat sour cream and omit some cheese, then stir in a bit of extra broth to keep it creamy.