Mexican Sour Cream Rice Bake

I love Mexico.  KB and I have many fond memories together there.  We first went there together on our honeymoon to Cancun.  Since then, we have been several times to the West Coast of Mexico visiting his aunt, Tante Beate who has a cute little house in San Jose Del Cabo.  We have also been to Rosarito, when we lived in Southern California.  Both of us enjoy Mexican food.  When I first met KB, I was sure he was Italian because he enjoyed pasta so much.  Every meal we ate was Italian or pasta.  He used to cook me the best chicken parmesan.  Hint Hint…KB…if you’re reading this… Since then he’s really branched out and now it seems like Mexican food is his cuisine of choice!  Which is great for me because I enjoy the flavors and love to cook it.  I sometimes think that when we retire we should live in a little house on the beach in Mexico.  Wishful thinking.

So this is a recipe that I found on Pinterest.  There were so many variations, it’s hard to say what’s the original.  And who’s to say it’s authentic Mexican food, but it sure has good flavor and goes well with any kind of Mexican food.  I took what seemed to be the standard and made it my own.

In a large bowl, mix cooked rice, corn, green chiles, cilantro, monterey jack cheese, cayenne pepper, salt, pepper, garlic powder.


Layer into a casserole dish.


Bake at 375 degrees until top is brown (about 20-25 minutes).





2 1/2 cups cooked white rice (or you could use brown)
1 – 14 oz can of corn
1 – 4 oz can of diced green chiles
1/2 cup cilantro, chopped
2 cups shredded monterey jack cheese
2/3 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Combine all ingredients in a bowl, mix thoroughly.  Layer in a greased casserole dish.  Bake in a 375 degree oven for about 20-25 minutes until the top is brown.