Creamy Tomato Rice Bake with Sour Cream and Cheese
A cozy, family-friendly bake that turns pantry rice into a creamy, cheesy dinner. Sweet tomatoes and tangy sour cream fold into fluffy rice, then everything is topped with melted cheese for a golden finish.
50 min · easy
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 3 cups water
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 cloves, minced garlic
- 4 medium, diced tomatoes
- 1 cup sour cream
- 2 cups shredded cheddar or mozzarella cheese
- 1 teaspoon, plus more for rice salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons chopped, optional fresh parsley
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let stand covered for 5 minutes.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and paprika and cook for 30 seconds, until fragrant.
- Add the diced tomatoes, 1 teaspoon salt, and black pepper. Cook for 5–6 minutes, stirring occasionally, until the tomatoes have softened and released some juices. Remove the skillet from the heat.
- Fluff the cooked rice with a fork, then add it to the skillet with the tomato mixture. Stir in the sour cream until evenly combined. Taste and adjust salt and pepper as needed.
- Transfer the rice mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheese over the top.
- Bake for 18–22 minutes, until the cheese is melted, bubbly, and lightly golden at the edges. If desired, broil for the last 1–2 minutes for extra color.
- Let the bake rest for 5 minutes before serving. Garnish with fresh parsley, if using.
Chef's tip: For the best texture, use day-old cooked rice and stir the sour cream in off the heat—boiling sour cream can make it curdle. If your tomatoes are very juicy, drain a little of the liquid before adding them so the bake stays creamy rather than watery.