Cheesy Mexican Rice with Salsa

Servings: 8
Total Time: 1 hour, 15 minutes
Difficulty Level: Intermediate


  • 1 1/2 cups long grain white rice
  • chicken broth
  • 1 Chile jalapeno
  • 1 cup whipping cream
  • 3/4 cup half and half
  • 1/2 cup Odyssey Greek Sour Cream
  • 4 oz. Buholzer Brothers ™ Muenster Cheese, shredded
  • 4 oz. mozzarella cheese, shredded
  • 4 oz. Fresh, mozzarella cheese, shredded
  • 1, 16 oz. jar salsa


  1. Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with chicken broth, and placing 1 whole Chile jalapeno in broth.
    (Do NOT overcook — al dente rice is preferred.
  2. Remove from heat. Discard Chile. Fluff rice with fork. Spread on a cookie sheet so the grains don’t stick together and cool.
  3. Preheat oven to 400 degrees F.
    Combine the creams in a bowl.
  4. In large 9″ x 12″ rectangular or oval baking dish, layer one-half the rice, salsa, cheeses, and cream in that order. Repeat. Don’t overfill dish.
  5. Bake for 40-45 minutes.
    Serve immediately.

Compliments of the DFW.

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