I like that you can adapt this recipe to whatever you have on hand and whatever flavors you like. I would have LOVED it with roasted jalapeno peppers, but my husband wouldn't have appreciated that at all, so I had to settle for topping it with jalapenos. This is something I was actually excited to eat leftovers of.
When I was making the sour cream mixture in the beginning, it reminded me almost exactly of the dip Norris likes to make for tailgating and parties. It does taste pretty great! It's basically his dip mixed with cooked rice and baked. Add in some cooked chicken and dinner's ready!
Mexican Sour Cream Ricefrom Mary Ellen's Cooking Creations
3/4 cup uncooked white rice
3/4 cup uncooked brown rice
3 cups chicken broth
2 cups light sour cream
6 oz light cream cheese, softened
1 c shredded Mexican blend cheese
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
(OR instead of the seasonings, you could use a packet of taco seasoning if that's more convenient for you)
2 jalapenos, roasted then chopped
2 c frozen corn
1/2 can black beans
Preheat oven to 350. Grease a square or 9x13 casserole dish.
Bring broth to a boil, stir in rice, cover and simmer for 20-25 minutes or until broth is absorbed. Meanwhile, combine sour cream, cream cheese, seasnonings, corn, black beans, and 3/4 cup of cheese.
After rice is cooked, stir it into the sour cream mixture. Pour into greased pan and top with remaining cheese. Cover with foil and bake 30 minutes. Uncover and bake an additional 15-20 minutes or until liquid is semi-absorbed and it looks creamy, but not runny. OR if you bake this in a 9x13, bake for 30 minutes covered.