Mexican Sour Cream Rice

Pretty much everyone that knows me knows how much I adore my rice cooker.  I can’t help it!   When it finally dawned on me that I should have been using a rice cooker all these year, I had no idea where to start.  First I checked out Consumer Reports and then I went to Amazon.  I was so overwhelmed with rice cookers.  Who better to ask than my girl friend Matilde.  She and her family make rice just about every day!  Once I made the decision of which rice cooker to purchase, I haven’t looked back!  And am seriously considering a bigger version of the one I have.  A lot of lovely things come out of my rice cooker, including this dish!

Ingredients:

1 (14 oz) can chicken broth
1 cup sour cream
4 oz diced green chiles (I omitted)
1 cup shredded Monterey Jack cheese
1 (8 ¾) can yellow corn, drained (I used frozen)
¼ cup cilantro chopped (I omitted)
1 cup uncooked rice

Preparation:

In rice cooker, add rice and chicken broth.  Set it and forget it.  Or, if preparing in a pot, bring rice and broth to a boil.  Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350°.  Spray a 1 ½ quart casserole dish with non-stick cooking spray.  When rice is done, in a large bowl mix sour cream, green chile peppers (if using), ½ cup Monterey Jack cheese, corn, and cilantro with cooked rice.  Season with salt.

Transfer mixture to prepared baking dish and top with remaining ½ cup cheese.  Bake uncovered 30 minutes, until cheese is bubbly and lightly browned.

Serves 4

Prep time 15: Total cooking time: 50 minutes

Mexican Sour Cream Rice

*Derived from Just a Pinch Recipes

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Vegetable and Rice Burritos

I thought my favorite Disney movie was The Incredibles.  I loved everything about that movie.  The family sticking together, using their super powers to save the day.  Relying on old friends to thwart the mortal enemy, Syndrome.  My favorite character is Edna ‘E’ Mode.  I aspire to be her when I grow up (shhh, no one tell me I’m grown up).  And then, a few years later (3 to be exact, but who’s counting) I happened upon Ratatouille.  I felt like I could connect, no sillies, not from Remy’s perspective (ok, maybe a teensy bit).  I was almost broken-hearted when Linguine sends Remy away because he was caught between friend and family by allowing his family to raid the pantry.  But I digress.  This dish reminded me of Ratatouille as I was making it.  All of the vegetables, but some savory ingredients, too.  Basically, take vegetables and turn them into something everyone would want to eat.  Which brings me to this latest dish.  The best way to describe it is as ratatouille enveloped in a tortilla. What is that you say? Yes, a tortilla. And what is not to love about anything in a tortilla. Make Remy proud and use up vegetables that you have on hand. Oh, and as a side note, my affair with the rice cooker continues. I often stop and day-dream about what life was like before this perfectly perfect appliance debuted in my life. And you know what? I can’t remember.

Ingredients:

4 tsp canola oil, divided
1/3 cup uncooked long-grain white rice
1 tsp minced garlic , divided
2/3 cup water
1/4 tsp salt, divided
1/4 cup reduced-fat sour cream
1 Tbs chopped cilantro
1/8 tsp ground red pepper
1 cup chopped onion
1 cup sliced cremini mushrooms
1/2 cup fresh corn kernels (I used frozen)
1 small zucchini, halved lengthwise and sliced
1 red bell pepper, diced
3/4 cup halved grape tomatoes
4 flour tortillas
1 cup shredded quesadilla cheese (can sub Monterey jack)

Preparation:

Heat 1 tsp oil in rice cooker.  Add rice and 1/2 tsp garlic; sauté for 1 minute, stirring constantly.  Add 2/3 cup water and 1/8 tsp salt.  Cover and let rice cooker do it’s thing.

Heat a large nonstick skillet over medium-high heat.  Add 1 Tbs oil to pan; swirl to coat.  Add onion; sauté 2  minutes, stirring frequently.  Add remaining 1/2 tsp garlic and mushrooms; sauté 1 minute, stirring frequently.  Add corn and zucchini; sauté 2 minutes, stirring frequently.  Add remaining 1/8 tsp salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated.  Remove vegetable mixture from pan.  Wipe pan clean with a paper towel.

Heat tortillas in same skillet.  Divide sour cream evenly among warmed tortillas; spread to a thin layer.  TOp each tortilla with 1/4 cup of cheese; about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture.  Sprinkle each with cilantro.  Roll up each, tight.  Serve immediately.

Wine Paring Suggestions:

Sauvignon Blanc
Albariño
Alvarinho
Fume Blanc
Sancerre
(Or you can have a Corona like my husband did)

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Serves 4
Hands-on time: 40 min; Total time: 40 min

*Derived from Cooking Light