Ron and I love mexican food. I think some of my favorite meals have been different variations on tacos and enchiladas. However, our sides are always pretty boring when we have a mexican. I saw a few different recipes for sour cream rice floating around and decided it would be perfect to serve with our beergartia tacos (recipe to come). I found and adapted this recipe from Allrecipes.com. I made a few tweaks to the original and was very happy with the end result. I loved the creaminess of the rice, sweetness of the corn and the small bite from the pepperjack cheese.
A yummy side dish to serve along side our favorite tacos or enchiladas!
3 cups cooked brown rice
1 cup reduced fat sour cream
1 4 oz can diced green chiles
1/2 cup grated monterey jack cheese
1/2 cup grated pepper jack cheese
1/2 cup grated sharp cheddar
1 can whole kernel corn, drained
1/4 cup chopped fresh cilantro
Salt and Pepper, to taste
Preheat oven to 350 degrees. Lightly grease a 1-1/2 quart casserole dish with cooking spray.
In medium bowl ,add cooked rice, sour cream, green chile peppers, monterey Jack cheese, pepper jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with cheddar cheese.
Bake uncovered 30 minutes or until cheese is bubbly and lightly browned.