Prep 20 mins
Cook 20 mins
This is a wonderful Mexican rice dish to accompany tacos, burritos, enchiladas, or anything for that matter. A cilantro lover's dream side dish!!!!
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1 cup basmati rice (not parboiled or converted) or 1 cup long-grain rice (not parboiled or converted)
- 2 cups water
- 1 teaspoon salt
- 1⁄2 cup sour cream
- 1⁄4 cup chopped cilantro leaf
- 1⁄4 cup diced pickled jalapeno pepper
- 1⁄4 cup diced pickled green chilies
- 1 cup grated monterey jack cheese
- Melt butter in heavy medium saucepan over medium-high heat.
- Add garlic and onion and cook for 2 minutes or until tender.
- Stir in rice, add water and salt, and bring to a boil.
- Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes or until liquid is absorbed and rice is tender.
- Transfer rice to greased 8-inch square glass baking dish and allow to cool thoroughly.
- Preheat oven to 425°F.
- Stir sour cream and cilantro into rice until combined, then chilis, jalapenos, and grated cheese.
- Bake, uncovered, for 20 minutes or until heated through and lightly flecked with golden brown.
- Do not overcook.
This is delicious! I love cilantro and the recipe is cheesy and just spicy enough for me. Will definitely make it as a side for mexican in the future.
This was an excellent rice recipe. I did omit the butter and salt and used reduced fat versions of the sour cream and cheese with good success. This dish has a wonderful balance of flavors, and it is one I'm sure to return to in the future. Thank you Wendy for sharing the recipe.
I was looking for something to serve with the chimichangas that got good reviews and I chose this. The rice was very tasty and complemented the main course well. My husband is not a huge fan of cilantro, and since this has a very strong cilantro taste, I would put alot less cilantro next time. Thank you for the recipe.