Sour Cream and Green Chile Rice

Sour cream and green chile rice.

Sour cream and green chile rice is easy to make and solves the what side dish dilemma.
Coming up with side dish ideas are a blight on meal times. We have a tendency to eat the same three things continually. Mashed potatoes, baked potatoes, and salad. Pretty much anything I cook will go with one of those three foods.

While I enjoy all of those the repetition is mind and tastebud numbingly boring. Please tell me I am not the only one who has this problem. And on the nights we have baked potatoes and salad for dinner I can’t decide which is the main dish and which is the side.

One night while I was making Mexican food I knew I wanted to make rice of some sort to go with the meal. I was out of tomato sauce and diced tomatoes so that meant no Mexican rice or arroz con tomate. I had also used the last bit of cheese in the enchiladas so that meant I couldn’t make green chile and cheese rice.

Sour cream and green chile rice

 

I did, however, have a jar of my favorite green chile salsa and some sour cream so sour cream and green chile rice was born. Without the cheese I was afraid that the rice would dry out in the oven so I made everything in a pot on the stove.

The end result of my kitchen experimentation is a slightly spicy, creamy rice that goes fabulously well with Mexican and Tex-Mex foods and would taste great with grilled chicken or even simple roast chicken for something other than mashed potatoes.

Print

Sour Cream and Green Chile Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Micha @ Cookin' Mimi

Ingredients

  • 2 Tablespoons oil or butter
  • 1 1/2 cups white rice
  • 3 cups chicken broth
  • 1/2 cup green chile salsa or 4 ounce can diced green chiles
  • 1/2 to 3/4 cup sour cream
  • 2 to 3 Tablespoons chopped cilantro

Instructions

  1. In a pot with tight fitting lid, heat the oil until shimmering
  2. Add the rice and cook for 3 minutes or until the rice has a nutty smell
  3. Add the chicken broth
  4. Bring to a boil, cover, and simmer for 15 to 20 minutes or until liquid has been absorbed and rice is done
  5. Fluff grains with a fork.
  6. Place the sour cream in a small bowl and beat with a spoon or whisk to thin it a bit
  7. Stir the green chile salsa
  8. Pour over rice
  9. Sprinkle with cilantro
  10. Mix well

This easy one pot sour cream and green chile rice is fantastic served with your favorite Mexican inspired recipes as well as grilled chicken or pork.
This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday

Comments

  1. Allen Vergakis says:

    Looks yummy, dear! God bless you and yours. In Christ, Allen.

  2. I love green chile anything, so this looks so good! I love that you made it on the stove.

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