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!
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.
Number Of Ingredients 8 Steps:
Instructions 1.Preheat oven to 350*F 2.In a large pot, bring the rice and chicken broth to a boil. 3.Reduce heat to low, cover, and simmer 20 minutes. 4.Spray a 1-1/2 quart casserole dish w/ non stick spray. 5.Once rice is done, mix in the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt 6.Transfer to the prepared casserole dish, and top with remaining 1/2 cup of cheese. 7.Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy. To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.
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.
Time P1DT1h Yield 12 serving(s) Number Of Ingredients 16 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.
Time 5m Yield 1/2 cup. Number Of Ingredients 2 Steps:
In a small bowl, combine sour cream and confectioners’ sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.
Time 35m Yield 8 servings. Number Of Ingredients 12 Steps:
Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.
More about “sour cream rice recipes”
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°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. :)
