Rice And Sour Cream Casserole(Arroz Con Jocoqui)
A creamy, cheesy casserole combining rice, green chilies, and sour cream, perfect for comforting family meals or casual gatherings with bold, cheesy flavors.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, chopped green chilies, sour cream, Monterey Jack cheese, and grated Cheddar cheese.
- Mix well until all ingredients are evenly combined.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish.
- Bake uncovered in the preheated oven for about 30 minutes, or until hot and bubbly.
- Remove from oven and let stand for a few minutes before serving.
Tips & Substitutions
For a creamier texture, consider using full-fat sour cream or even a mix of sour cream and cream cheese. If you want more heat, add some diced jalapeños or a pinch of cayenne pepper. You can substitute the Monterey Jack cheese with pepper jack for a spicier twist or use a blend of Mexican cheeses for added flavor. This dish is delightful alongside Mexican recipes like Lazy Cheese Enchiladas.
Serving Suggestions
Serve this casserole as a main dish or as a side alongside grilled meats or a fresh salad. It pairs beautifully with Mexican Garden Chowder for a hearty meal. Garnish with fresh cilantro or sliced green onions for an added touch. For a complete meal, consider serving with tortilla chips and Salsa And Cream Cheese Dip on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for convenience, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Sour Cream Casserole(Arroz Con Jocoqui) contains roughly 277 calories, with 15g protein, 24g carbohydrates, and 14g fat. It is an excellent source of calcium (37% of the Daily Value), protein (29% of the Daily Value), and vitamin A (26% of the Daily Value). Note that it is relatively high in sodium, at 1948mg per serving (85% 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 casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Simply cover it with plastic wrap and refrigerate. When you're ready to bake, just remove it from the fridge 30 minutes before baking to allow it to come to room temperature, then bake as directed.
Can I use brown rice instead of white rice?
Absolutely! Brown rice can be a healthier alternative, but keep in mind that it may require a longer cooking time. Make sure the brown rice is fully cooked before adding it to the casserole to ensure even baking.
Is this dish suitable for vegetarians?
Yes, this Rice and Sour Cream Casserole is vegetarian-friendly, as it contains no meat ingredients. Just double-check the cheese to ensure there are no animal rennet components if you're serving strict vegetarians.
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).