This Creamy Mexican Rice Recipe Will Leave You Speechless by Donna John

Side Dishes
8 months ago
This Creamy Mexican Rice Recipe Will Leave You Speechless

No words. That's an overused statement, for sure, but it works for this creamy Mexican rice dish. What's creamier than creamy? That word might describe this recipe. Might. 

You'll need:

  • 1 cup converted rice (I like Uncle Ben's)
  • 3 ears corn-on-the-cob
  • 2 small or 1 large poblano pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 small bunch cilantro, chopped (or to taste)
  • 1 cup sour cream
  • 1 package (8 ounces) white Cheddar cheese, grated
  • 1/4 cup heavy whipping cream

Here's how to make it:

Cook the rice according to package directions. Set aside. Char the corn on a grill or in a cast iron skillet. Slice off the kernals. Set aside. 

Roast the poblanos, then peel, seed and chop.

Heat the olive oil in a skillet. Add the half the onion, chopped poblano and corn. Cook about 5 minutes. Add the garlic and cook about 2 minutes more.

Combine the cooked veggies, sour cream, cilantro, remaining onion, rice, cheese and whipping cream. Season with black pepper, to taste. Pour into a 3-quart baking dish. Bake at 350 degrees F for about 30 minutes.

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Elisa All Schmitz 30Seconds
Oh. Em. Gee! WOW. This looks fantastic and I want some NOW. I love your easy directions and step-by-step photos, Donna John !!
Donna John
Just looking at the pictures make me crave it. Wish it was healthier, but sometimes you just need something creamy and cheesy! Elisa All Schmitz 30Seconds

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