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Sour Cream Rice
The perfect sour cream rice recipe with a picture and simple step-by-step instructions.
- 250 g Long grain rice
- Salt
- 2 middle Onions
- 1,5 tbsp Sunflower oil
- 60 g Gouda cheese
- 60 g Cheddar cheese
- 1 Red chilli
- 1 Chilli green
- 1,5 EK Coriander fresh, chopped
- 250 g Sour cream
- Cook the rice according to the instructions on the package in salted water until it is lightly grainy. During this, peel the onions, cut into small cubes and sauté in the oil until translucent. Then take it off the stove and let it cool down. Finely grate and mix both types of cheese. Wash and core both chilies and cut into very small cubes. Chop the coriander.
- Transfer the finished, slightly cooled rice into a bowl. Add onions, half of the cheese, chillies, coriander and sour cream and mix everything together well. Then pour into a baking dish. The shape does not matter. Whether flat or high. I had a disposable aluminum mold because I wanted it to be on the grill later.
- Fill the mold with the rice and spread the rest of the cheese on the surface.
- Preheat the oven to 220 °, then slide the pan into the oven on the second rail from below and bake for 15-20 minutes. Then she can – if necessary and until the food is ready – linger on the grill to the side.
- This somewhat hearty, Mexican “rice casserole” actually contains 1 small can of corn, but we don’t like it. Those who want to prepare the casserole completely original then have to add it.
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