Kim'S Mexican Rice
Creamy and flavorful Mexican rice baked with cheese, green chiles, and sour cream, perfect as a comforting side dish or main for family dinners and gatherings.
Ingredients
Instructions
- Simmer the rice in 4 cups of water for 20 minutes in a covered saucepan; do not stir or remove the lid or the rice will get sticky.
- In a large pan, sauté the chopped onion in oil until tender.
- Turn off the heat and add the cream of chicken soup, sour cream, diced green chiles, and 2 cups of grated Cheddar cheese.
- When the rice is done, stir it into the mixture in the pan.
- Pour the mixture into a 9 x 13-inch baking dish and top with the remaining cheese.
- Optionally, top with black olives or chopped chicken breast if desired.
- Bake at 350°F (175°C) for approximately 30 to 40 minutes until heated through and bubbly.
Tips & Substitutions
For best results, use long-grain brown rice for a nutty flavor and chewy texture. If you're short on time, you can substitute instant rice, but adjust the liquid accordingly. For a creamier texture, consider adding a splash of chicken broth instead of water when cooking the rice. You can also add spices like cumin or paprika for an extra kick.
Serving Suggestions
Serve Kim's Mexican Rice with a side of black beans or a fresh garden salad for a complete meal. It pairs beautifully with Chicken Enchilada Casserole for a hearty gathering. For added texture, top with fresh avocado slices or cilantro. This dish also makes a great base for a burrito bowl—just add your favorite toppings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to keep moisture in. Heat in 1-minute intervals, stirring occasionally, until warmed through. You can also reheat in an oven at 350°F (175°C) for 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Kim'S Mexican Rice contains roughly 877 calories, with 9g protein, 41g carbohydrates, and 77g fat. It is a good source of protein (18% of the Daily Value), calcium (12% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 801mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mixture and store it in the refrigerator for up to 24 hours before baking. Just cover the baking dish tightly with plastic wrap. When ready to bake, you might need to add a few extra minutes to the baking time if starting from cold.
Is there a vegetarian version of this recipe?
Absolutely! You can substitute the cream of chicken soup with a cream of mushroom soup or a homemade white sauce, and use vegetable broth instead of water for cooking the rice. This way, you can enjoy a delicious vegetarian take on this flavorful dish.
Can I freeze Kim's Mexican Rice?
Yes, you can freeze this dish. After baking, let it cool completely, then cover it tightly with aluminum foil or plastic wrap and store it in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).