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Mexican Sour Cream Rice

A creamy and comforting dish made with fluffy rice, sour cream, and various toppings, perfect as a side or main meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white rice You can use leftovers or cook it fresh.
  • 1 cup sour cream For a lighter option, use low-fat sour cream.
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn (fresh, canned, or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • as needed Chopped cilantro for garnish Adds freshness and color.

Method
 

Preparation
  1. Start with 2 cups of cooked white rice. You can use leftovers, or cook it fresh according to package instructions for fluffy perfection.
  2. In a large bowl, combine the cooked rice, sour cream, and shredded cheese. Mix until the rice is evenly coated and the cheese starts to melt.
  3. Stir in the black beans, corn, cumin, garlic powder, and season with salt and pepper to taste. Adjust the spices as needed.
  4. Transfer the mixture into a baking dish and spread it out evenly. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, until heated through and slightly bubbly.
  5. Once baked, remove from the oven and garnish with fresh chopped cilantro before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months. Reheat in the microwave or oven.