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.

1 comment:

Jill said...

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