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Rice in sour cream in the oven with cheese

Baked Rice with Sour Cream and Cheese

Budget-friendly, easy, and really tasty! Baked in sour cream, this rice comes out so appetizing and colorful it could stand in for any holiday side dish. But it's just as good on its own as a main to feed the family for lunch or dinner.

Maria

Recipe author

Rice in sour cream in the oven with cheese

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Composition / ingredients

Servings:

Rice

250

Sour cream

350

Hard cheese (15% fat)

200

Canned corn

200

Bell pepper

Onion

0.5

Fresh herbs (2-3 sprigs of cilantro or parsley)

Garlic

Vegetable oil

Ground black pepper

Salt

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 7 g

Fats 33 % 14 g

Carbohydrates 50 % 21 g

233 kcal

GI: 10 / 90 / 0

Cooking method

Step 1:

How do you bake rice with sour cream in the oven? Start by gathering all the ingredients on the list. You can use short-grain or long-grain rice, but parboiled is best so the grains hold their shape as they cook. Drain the canned corn and pat the kernels dry.
Step 2:

Pick over the rice and rinse it thoroughly until the water runs clear. Cook the rice according to the package directions. You can take it all the way to done or just to half-done, when the grains have swelled a little but are still firm inside. Ideally the rice stays fluffy and doesn't turn mushy.
Step 3:

Seed and stem the bell pepper and cut it into small cubes.
Step 4:

Cut the onion into small dice.
Step 5:

Grate the cheese on the coarse side of a box grater.
Step 6:

Finely chop the garlic with a knife.
Step 7:

Rinse the herbs, pat them dry, and chop them finely. Use cilantro for more aroma, or milder parsley for a gentler flavor.
Step 8:

Heat the vegetable oil in a skillet over medium heat. Add the onion and cook, stirring, until translucent. From here you can keep frying the onion together with the bell pepper, or remove it from the pan as I did.
Step 9:

Add the bell pepper and chopped garlic to the pan. Cook, stirring, for about 5–7 minutes, until the pepper softens.
Step 10:

In a bowl, combine the rice and sautéed vegetables. Add the canned corn, grated cheese, sour cream, and herbs.
Step 11:

Season everything with salt and pepper and stir to combine. *If you'd rather skip pre-cooking the rice and bake it raw, thin the mixture with about 1 to 1½ cups of water or broth so the rice has enough liquid to absorb.
Step 12:

Transfer the rice mixture to a greased baking dish. Try not to fill it all the way to the rim — leave room in case the mixture expands (which it will if you're using half-cooked or raw rice). Bake in an oven preheated to 350°F (180°C) for 25–30 minutes (longer if the rice is raw), until the rice is done. Exact timing depends on your oven. *Raw rice bakes best covered with foil so the moisture doesn't evaporate too fast.
Step 13:

Thinly slice the green onion into rings. Scatter the chopped green onion over the finished rice and serve. Enjoy!

Tip! For rice dishes that always turn out great, read up on how to pick the right rice and the little secrets to cooking it.
Keep in mind that ovens vary. Your temperature and timing may differ from the recipe. To make any baked dish a success, take advantage of a few helpful notes on how ovens behave!