Recipes > Sour Cream Rice

A quick and hearty Mexican inspired side dish. A cheesy, spicy take on an old classic, this tasty recipe was submitted to us by Umpqua fan Marjorie Kellison. (Watch here for her amazing and oh, so simple toffee recipe!)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sour Cream Rice

  • Author: Marjorie Kellison
  • Prep Time: 35
  • Cook Time: 30
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Side Dishes
  • Method: Baked
  • Cuisine: Mexican
Print Recipe

Description

A quick and hearty Mexican inspired side dish. A cheesy, spicy take on an old classic, this tasty recipe was submitted to us by Umpqua fan Marjorie Kellison. (Watch here for her amazing and oh, so simple toffee recipe!)

Ingredients

Scale

1 cup dry rice
1 small can chilies sliced
½ lb. jack cheese, grated
2 cups Umpqua Sour Cream
4 tbsp. Umpqua Sweet Cream Butter
Salt & pepper to taste

Instructions

Cook rice according to directions on package. Add chilies, grated cheese and sour cream. Salt and pepper to taste. Place in a greased casserole, sprinkle cheese on top. Dot with butter. Bake at 350 degrees for 30 minutes.

Keywords: side dish, rice, cheese, sour cream, dinner

A quick and hearty Mexican inspired side dish. A cheesy, spicy take on an old classic, this tasty recipe was submitted to us by Umpqua fan Marjorie Kellison. (Watch here for her amazing and oh, so simple toffee recipe!)