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A perfect side dish or just fantastic filling for burritos, this Creamy Rice (sometimes called Confetti Rice) is stick-to-your-ribs delicious!
I have been wanting to make this recipe since before Christmas, and I finally worked it into our family menu last week.
Jared’s work Christmas party was a potluck style dinner and someone brought this delicious creamy rice (in a gorgeous Le Creuset dish, I might add) and I had to go back for seconds.
It’s creamy and cheesy and full of delicious flavors that go together so well!
After we ate, I went over to ask her about the recipe. It was called Zarela’s Creamy Rice after Chef Aaron Sanchez’s mother. I found the recipe on his website (although since then it’s been removed.)
- long grain white rice
- sour cream
- vegetable oil
- diced green chiles (canned)
- frozen corn
- Monterey Jack cheese
As I usually do, I changed it up quite a bit to suit a busy family weeknight and our tastes. Because, honestly, who has time to grill 5 ears of corn first before breaking it down and tossing it into rice?
But the basics are still the same- cheesy, creamy rice with peppers and corn. It’s a perfect side dish for any Mexican entree and it’s tastes AMAZING in breakfast burritos.
What to serve with Creamy Rice:
If you want to make this a family meal instead of a side dish, stir in some ground beef seasoned with taco seasoning, or leftover shredded chicken. It would be great with grocery store rotisserie chicken as well!
To create a burrito bowl like Chipotle, fill the bowl with creamy rice, then top with beans (either pinto or black beans) and your choice of protein. I like chicken, but this easy Carne Asada would be delicious as well.
Top the burrito bowl with veggies, sour cream, guacamole or more cheese if desired!
If you simply want to serve this creamy confetti rice as a side dish, try making a pan of our family favorite: Sour Cream Enchiladas. They are anything but authentic, but I don’t care. They taste great.
- 4 cups water
- 2 cups long grain white rice uncooked
- 1 Tbsp butter
- 2 tsp salt
- 1 cup sour cream
- 3/4 cup onion chopped and divided
- 1/4 cup cilantro chopped
- 2 Tbsp vegetable oil
- 2 cans (4 oz) diced green chiles (fire roasted)
- 1 garlic clove minced
- 1 beg (12 oz) frozen corn
- 8 oz Monterey Jack cheese shredded
- 4 cups water, 1 Tbsp butter, 2 tsp saltBring water to a boil and add butter and salt.
- 2 cups long grain white riceWhen butter is melted, add in the rice and bring back to a boil. Lower the heat to very low and cover. Allow to cook for 25-30 minutes, until all the water is absorbed.
- Take the cooked rice and spread it in a 9×13 pan, allowing it to cool while you work.
- 1 cup sour cream, 3/4 cup onion, 1/4 cup cilantroIn a bowl, combine the sour cream with 1/4 cup of the onion and the cilantro. Salt to taste.
- 3/4 cup onion, 2 Tbsp vegetable oil, 2 cans (4 oz) diced green chiles (fire roasted), 1 garlic clove, 1 beg (12 oz) frozen cornIn a pan, saute the garlic and the rest of the onion in the oil. Stir in the peppers and frozen corn. Saute for about 1 minute.
- 8 oz Monterey Jack cheeseAdd the sour cream mixture, vegetables and cheese to the rice in the pan and stir to combine.
- Bake at 350 for 30 minutes, or until heated through.
- If you have a rice cooker or multi-cooker, use that to make the rice if desired.
- Use freshly grilled corn for amazing flavor (even if it is more work)
- Stir in some rotisserie chicken or leftover taco meat to make this a whole meal!
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Wonderful cook says
Definitely want to try this, looks so tasty and creamy and I’m sure the kids will love this.
Marjie Briggs says
Looks yummy! I love the name. 😉