Description
Indulge in the creamy goodness of sour cream rice. This cheesy baked rice dish with sauteed onions and corn is the perfect comfort food.
Ingredients
Units
Scale
- 1 1/2 cups uncooked rice
- 2 1/4 cups chicken broth or water
- 1 teaspoon salt, divided
- olive oil
- 1 1/2 cups dice onion, about 1 large onion
- 1 cup corn
- 1 cup sour cream
- 8 ounces cheddar cheese
Instructions
- Preheat oven to 350°F.
- Make rice: In a 2-quart lidded pot, add 1 1/2 cups of jasmine rice and 2 1/4 cups of chicken broth (or water). Season the rice with 3/4 teaspoon of salt and bring to a boil. Once the liquid is boiling, turn the heat down to low and put a lid on the pot. Simmer on low for 15 minutes, then remove from the heat. Let the rice set for 5 minutes, then add to a large bowl.
- While the rice is cooking, warm a large nonstick pan over medium heat. Warm a few teaspoons of olive oil in the pan, then add the diced onion and 3/4 teaspoon of salt. Stir and cook for 10 minutes or until the onions start to get some color.
- Add the sauteed onions to the bowl with the rice along with the corn and 1 cup of shredded cheddar cheese. Toss to combine, then fold in the sour cream.
- When the sour cream has been fully incorporated with the rice, pour the mixture into a greased baking dish. Top with the remaining shredded cheese then cover the dish with foil.
- Bake the sour cream rice in the oven, covered, for 20 minutes, then remove the foil. Cook for 10 minutes more or until the cheese has fully melted on top.
- OPTIONAL: Broil the dish for a few minutes to brown the cheese.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side dish
- Method: Stove-top, oven
- Cuisine: American
