Creamy Cheesy Mexican Rice
Transform your dinner table with the bold flavors of Creamy Cheesy Mexican Rice—an irresistible side dish that delivers comfort and spice in every bite. This recipe combines fragrant white rice, simmered in savory chicken broth, with the zest of diced tomatoes and green chilies. Velvety sour cream and a duo of melted cheddar and Monterey Jack cheeses create a luxuriously creamy texture, while cumin and paprika infuse the dish with smoky, aromatic depth. Perfect as a hearty accompaniment to tacos, enchiladas, or any Mexican-inspired feast, this easy-to-make dish is ready in just 35 minutes. Garnish with fresh cilantro for a pop of color and freshness, and watch as it becomes the star of your next family meal or gathering!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes and green chilies (e.g., Rotel)
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterrey Jack cheese
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the white rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Stir in the uncooked rice and toast in the butter mixture for 1-2 minutes, ensuring the rice is coated in the butter and lightly golden.
Pour in the chicken broth and bring to a boil. Stir in the canned tomatoes and green chilies (including their juices), cumin, paprika, salt, and black pepper.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is tender and has absorbed the liquid. Avoid uncovering the pot during cooking.
Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes.
Gently fluff the rice with a fork and stir in the sour cream, shredded cheddar cheese, and shredded Monterrey Jack cheese until the cheeses are melted and the mixture is creamy.
Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro, if desired.
Serve warm as a side dish or as a base for your favorite Mexican-inspired meals. Enjoy!
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 19.9 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1925 mg | 148% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
