243 corn rice sour cream Recipes

cooked rice, shredded monterey jack cheese, divided, canned or frozen corn, milk, sour cream, chopped green onions

cooked rice, monterey jack cheese, corn, milk, sour cream, green onions

uncooked long grain white rice, chicken broth, reduced fat sour cream, diced green chile peppers, shredded monterey jack cheese, divided, whole kernel corn, drained, chopped fresh cilantro, salt and ground black pepper to taste

ground turkey or beef, taco seasoning, diced tomatoes, drained, water, cooked rice, chopped green chilies, corn bread/muffin mix, whole kernel corn, drained, sour cream, corn chips, shredded mexican or cheddar cheese, divided, sliced ripe olives, drained, shredded lettuce and chopped tomatoes, optional

spanish rice and pasta mix, butter, cubed, water, diced tomatoes, undrained, diced tomatoes and green chilies, undrained, cubed cooked turkey or chicken, whole kernel corn, drained, sour cream, shredded mexican cheese blend, divided

poblano peppers, cooking oil, cooked long-grain rice, sour cream, shredded smoked gouda cheese or 1 1/2 cups cheddar cheese, divided, frozen corn kernels, thawed, chopped cilantro leaf, plus additional (to garnish ), salt and pepper, jalapeno, chopped (optional)

olive oil, onion, diced, garlic clove, minced, red capsicum, chopped (bell pepper), canned corn kernel, chicken stock, dried thyme, cooked rice, sour cream, mustard (any is fine , choose your favourite), cooked chicken or 250 g cooked turkey, diced, tasty cheese, shredded, parsley, chopped, black pepper

rice , long grain, uncooked, water, butter, green pepper, sweet, diced, red pepper, sweet, diced, onion, sweet, finely chopped, jalapeno peppers, small, fresh, chopped, mushroom, sliced thinly, corn, canned , nibblets, aged cheddar cheese, grated, monterey jack cheese, grated, sour cream, salt, sea, fine, pepper, black, freshly ground, parmesan cheese, grated, fresh

chopped green chili, cooked rice, vegetable oil, onion, minced, garlic, minced, whole kernel corn, drained, sour cream, chopped fresh cilantro, grated white cheddar cheese (or to taste, may use white american or monterey)

black beans, rinsed and drained, diced tomatoes and green chilies, undrained, tomato sauce, picante sauce, cooked rice, sour cream, shredded cheddar cheese, divided, corn or tortilla chips

poblano chiles, water, butter, salt, rice, vegetable oil, chopped onion, garlic clove, minced, drained canned whole kernel corn, sour cream, chopped fresh cilantro, grated white cheddar cheese (about 9 oz.)

water, butter, salt, rice , converted, vegetable oil, onion, finely diced, garlic clove, minced, poblano peppers , roasted, peeled, seeded, deviened, diced, frozen corn, thawed, white cheese, shredded, sour cream, prepared, sour cream, onion, diced, garlic clove, minced, cilantro, fresh, finely chopped, salt

boneless chicken breasts, chili hot beans (bush s medium), catalina dressing, old el paso taco sauce, frozen corn (or 1 12 oz can of corn, drained), cooked brown rice, sour cream

rice beans or other very small white beans, onion, cut in half and stuck with 2 cloves, bay leaf, salt, olive oil, onion, diced, freshly ground black pepper, garlic cloves, minced or pureed, jalapeno chiles, seeded and minced, corn kernels, from about 6 ears, chicken stock , vegetable stock or water, chayote squash, diced, red bell peppers , roasted, peeled, seeded and diced, lump crabmeat , picked over, crema , creme fraiche or sour cream, minced chives for garnish

spanish rice and vermicelli mix (i used rice-a-roni ), butter, cubed, water, diced tomatoes, undrained, diced tomatoes and green chilies, undrained, cubed cooked chicken or 3 cups turkey, whole kernel corn, drained, sour cream, shredded mexican blend cheese, divided

olive oil, cumin, garam masala powder, red bell pepper, chopped, red bell peppers, chopped, carrots, grated, celery ribs, chopped, white onion, finely chopped, tomatoes, chopped, chicken broth, dried navy beans, corn kernels, cooked chicken, fresh parsley, chopped, fresh basil, chopped, raw rice, sour cream

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

cooked brown rice or 3 cups cooked white rice, frozen corn kernels, thawed, sour cream, minced jalapeno pepper (optional), chopped scallion, monterey jack cheese, chopped parsley, shredded cheddar cheese