Description
A creamy and cheesy Mexican-inspired rice dish that brings families together with its delicious flavors.
Ingredients
Scale
- 3 cups cooked rice
- 1 cup sour cream
- 4 oz can diced green chiles
- 3/4 cup shredded Monterrey Jack cheese, divided
- 1/2 cup shredded pepper Jack cheese
- 1/2 cup shredded sharp cheddar
- 15.25 oz can whole kernel corn, drained
- 1 1/2 tsp dried cilantro (or 1/4 cup freshly chopped cilantro)
- 1/4 tsp ground cumin
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8 casserole dish with cooking spray.
- Combine the cooked rice, sour cream, diced green chiles, 1/2 cup of Monterrey Jack cheese, pepper Jack cheese, drained corn, cumin, and cilantro in a medium bowl. Mix until evenly combined.
- Season the mixture with salt and pepper to taste.
- Pour the rice mixture into the prepared casserole dish and spread it out evenly.
- Top with the remaining cheddar cheese and Monterrey Jack cheese.
- Bake uncovered for 30 minutes, or until the cheese is bubbly and lightly browned.
Notes
Make ahead by assembling the casserole a day in advance and refrigerating until ready to bake. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg