Time 50m Number Of Ingredients 8 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!
Number Of Ingredients 7 Steps:
- Cut jack cheese into strips about 1/8" thick.
- Thoroughly mix sour cream and chiles.
- 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.
- 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.
Time 4h40m Yield 8 serving(s) Number Of Ingredients 5 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.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 5 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.
More about “sour cream rice cold recipes”
Time 50m Yield 6 Number Of Ingredients 8 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.
