Cheesy Mexican Rice Skillet Recipes

CHEESY MEXICAN RICE SKILLET

Cheesy Mexican Rice Skillet image

This is SO easy and yummy! And best of all only uses 1 pan. I came up with this recipe when we were low on groceries and low on money. Just using stuff on hand in the cupboard and fridge I came up with something everyone loves. My husband likes to put this inside a tortilla and roll it up with sour cream.

Provided by ZaneZoesMom

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb lean ground beef (hamburger)
2 1/2 cups tomato juice
1/2 cup onion, chopped
2 tablespoons chili powder (more or less to your taste)
salt & pepper
2 cups shredded cheddar cheese
2 cups Minute Rice

Steps:

Brown ground beef in large skillet on MD/HI & drain fat.
Add onion & cook for a couple of minutes.
Sprinkle with salt & pepper (if desired).
Stir in chili powder & mix well.
Stir in tomato juice & bring just to boil.
Once boiling add rice & reduce heat to MD.
Cover & cook 10-15 minutes, until rice is tender, stirring a couple times.
Stir in 1 1/2 c of the cheese and remove from heat.
Sprinkle with remaining cheese and cover 1 min to melt.

Nutrition Facts : Calories 435.2, Fat 20.8, SaturatedFat 11.1, Cholesterol 88.7, Sodium 603.6, Carbohydrate 33.4, Fiber 2.2, Sugar 4.6, Protein 28.2

MY FAVORITE MEXICAN RICE

My Favorite Mexican Rice image

I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.

Provided by wakkojenni

Categories Side Dish Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
1 cup long grain white rice
2 ½ cups chicken broth
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
1 small onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese

Steps:

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 28.4 g, Cholesterol 25.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 1053.1 mg, Sugar 2 g

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