Creamy Confetti Rice

Course Side Dish
Cuisine Mexican
Author Nicole Burkholder


  • 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.