Sour Cream Rice
📜 Collection: Patsy’s Collection | ✍️ Attribution: Emma Lou | 📂 Category: Sides A creamy, comforting baked side dish made with converted rice, green chiles, jalapeño, and plenty of melted cheddar cheese. This vintage recipe from the Patsy Collection delivers a mild kick and rich texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 6–8 Servings |
🔪 Key Equipment
- Baking dish
- Saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As directed | Converted Rice | Prepared according to package instructions |
| 1 whole | Jalapeno Pepper | Whole, for cooking in rice |
| 1 Can | Green Chiles | Chopped, divided |
| 1 Can | Corn | Optional |
| To taste | Black Pepper | Ground, lots of it |
| 1 Large Carton | Sour Cream | Room temperature |
| To top | Cheddar Cheese | Shredded |
Instructions
Step 1: Cook the Rice
- Cook Converted Rice as directed with 1 jalapeno pepper and 1 can chopped green chiles.
Step 2: Combine and Bake
- Remove the jalapeno pepper from the cooked rice.
- Stir in 1 can corn (optional), more green chiles, lots of ground black pepper, and 1 large carton sour cream until thoroughly combined.
- Transfer the mixture to a baking dish and sprinkle lots of shredded cheddar cheese generously on top.
- Bake at 350°F for about 30 minutes until bubbly, hot, and the cheese is melted and golden.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
