DCB Recipe #43: Mexican Sour Cream Rice

A new side for our favorite Skinny Slow Cooker Salsa Chicken Tacos. I modified this recipe to suit our tastes and to create a one dish side using the Deep Covered Baker. It was good, I'll add a little extra taco spice and cilantro next time, but it was very filling and easy to make. Give it a try and let me know what you think!

Mexican Sour Cream Rice

1 cup water
1 chicken bouillon cube
1 cup uncooked minute rice
1 cup sour cream
1 can yellow corn, drained
1 can black beans, drained and rinsed
1/4 cup cilantro, chopped (I used 1 tablespoon dried)
1 teaspoon taco seasoning
1 cup shredded monterey jack cheese
Optional: 4oz. can of green chiles

Preheat oven to 350 degrees (don't skip the preheat since you will be putting a warm baker into the oven, no preheating could cause your baker to crack!)

Place bouillon cube and water in DCB, microwave uncovered for 4 minutes or until water boils.

Remove and stir in rice, cover and let sit 5 minutes, or until all water is absorbed.

Stir in sour cream, corn, beans, seasonings, and 1/2 cup of the cheese. Mix well.

Top with remaining cheese and bake, uncovered, for 15-20 minutes until heated through and cheese is melted and bubbly.

Note: If you want a little more spice in this one, add the can of chopped green chiles when you add the sour cream and vegetables.


Jill said...

You had me right up until the corn... ;)

Unknown said...

Maybe you can replace the corn and use extra beans.

Pamela Blodgett said...

You can always substitute a can of pink beans along with black beans instead of corn. That's what I do because I can't eat corn!