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A perfect side dish or just fantastic filling for burritos, this Creamy 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 rice (in a gorgeous Le Creuset dish, I might add-that’s my affiliate link if you want to check it out) 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 and then (per usual) 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. Ask me how I know. 😉
Creamy Confetti Rice
- 4 cups water
- 2 cups uncooked white rice
- 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 each diced green chiles (fire roasted)
- 1 garlic clove
- 1 bag 12-16 oz frozen corn
- 1/2 pound Monterey Jack cheese
- Bring water to a boil and add butter and salt.
- When 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. OR make the rice in a rice cooker, adding the butter and salt in with the water.
- Take the cooked rice and spread it in a 9x13 pan, allowing it to cool while you work.
- In a bowl, combine the sour cream with 1/4 cup of the onion and the cilantro. Salt to taste.
- In 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.
- Add 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.