CHEESY MEXI-RICE CASSEROLE
A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Provided by MAHooper
Categories Side Dish Casseroles
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
- In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
- In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
- Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g
10 MINUTE CHEESY MEXICAN RICE
Make and share this 10 Minute Cheesy Mexican Rice recipe from Food.com.
Provided by MissHeather
Categories White Rice
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix broth and salsa in medium saucepan; bring to a boil.
- Add rice and velveeta; stir. Cover and remove from heat.
- Let stand for 5 minutes.
- Stir until velveeta is melted.
Nutrition Facts : Calories 308.5, Fat 7.6, SaturatedFat 4.4, Cholesterol 23.2, Sodium 1326.5, Carbohydrate 46.5, Fiber 1.9, Sugar 4.6, Protein 12.9
MEXICAN RICE & CHEESE
A casserole that's fairly mild, but sneaks up on you. I modified a recipe here that had too much fat/salt for us. A personal bias, I hate throwing out the end of packages of food and the directions for this dish reflect that. Also, I like lots of salt, DH lots of pepper, so I don't cook with them. Preparation time includes cooking the rice. If you have 2-3C of cooked rice, the time will be cut in half!
Provided by bookladyjkd
Categories Brown Rice
Time 1h30m
Yield 1 9x9 pan, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rices in 1 1/4C water. When done, turn off heat and fluff with a fork. Yield will be about 2 3/4C cooked rice.
- Heat 1/4C water in a fry pan. Cook the onions in this until they are transluscent. Drain extra water (if any) into a small bowl. Stir olive oil into rice.
- Open chilis, but not quite all the way. Push down on the lid to squeeze the liquid from the can into the small bowl with the water above. Set aside.
- In another bowl, beat 1C of the cottage cheese until the consistency of sour cream. Stir in the buttermilk powder or lemon juice. If you had a lot of liquid, you may need to add more cottage cheese to get the correct consistency. Add up to 1/4C more cheese, if necessary.
- Mix the rice, unbeaten cottage cheese, onions, taco seasoning, and drained chilis together.
- Spray a 9 x 9 pan with cooking spray. Put about 1/2 the rice mixture on the bottom in an even layer. Add a layer of the beaten cheese. Take 2 slices of the pepper cheese, cut them in 1/2 and place them in the four quadrants of the pan (The idea is to get the cheese into the middle of the food.). Repeat this process, starting with the rice mixture, ending with the pepper jack, forming a 2nd layer.
- Put the bread crumbs in the cottage cheese container to pick up whatever food remains, then scoop it out and add them to the liquids in the bowl. Mix throughly. This should be crumbly, not wet. Sprinkle the moistened bread crumbs on top of the 2nd layer of pepper jack cheese until the top of the casserole is completely covered.
- Bake 375 for 25 minutes. Turn on broiler and brown on top for the last 5 minutes, or less, as required by your oven.
Nutrition Facts : Calories 464.1, Fat 11.1, SaturatedFat 6, Cholesterol 30.1, Sodium 365.3, Carbohydrate 62.4, Fiber 3.2, Sugar 5.4, Protein 27
MEXICAN RICE
Mexican Rice
Provided by Minute® Rice
Yield 6-8
Number Of Ingredients 8
Steps:
- Easy and homemade, Mexican Rice is perfect as a side dish or entrée for your next meal, family gathering or Taco Tuesday party! Try out this recipe using our Minute® Instant White Rice. Step 1
- Heat oil in a medium saucepan over medium heat. Add pepper and onion and sauté until tender but not browned. Step 2
- Add corn, broth and salsa and bring to a boil. Step 3
- Stir in the rice and cover. Remove from heat. Let stand 5 minutes. Step 4
- Add the cheese and fluff with a fork. Recipe Tips This recipe is adaptable so try it with whatever you have on hand. Feel free to add fresh or canned, crushed tomatoes in place of the salsa. Or, if you're looking for more heat, add a hot salsa or maybe drizzle some Tabasco sauce on top. If you're an avocado lover, garnish the rice with guacamole or sliced avocado.
CREAMY, CHEESY MEXICAN RICE
This was invented out of desperation. I was making Yopper's Green Chile Stuffed Chicken Breasts (#29059) and needed a simple side dish. I thought a rice dish would be yummy and I opened my pantry and voulah....Creamy, Cheesy Mexican Rice!
Provided by Melissa_8201
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Place into a greased casserole dish.
- Bake for 30 mins or until hot.
More about "mexican rice cheese recipes"
CHEESY MEXICAN RICE | EASY! | READY IN 30! | FORK IN THE …
From forkinthekitchen.com
Estimated Reading Time 4 mins
- Melt butter in a skillet over medium heat. Add onion and red bell pepper; cook for 2 minutes. Add garlic and cook for 1-2 additional minutes until fragrant. Add green chiles, cumin, chili powder, and salt. Stir to combine. Add rice and toast for 2 minutes.
- Slowly pour in vegetable stock and milk, stirring to combine. Bring back up to a simmer, cover, and lower heat so rice continues to slowly simmer. Slowly simmer for 15-20 minutes until liquid is mostly absorbed and rice is tender.
- Remove from heat and stir in cheese in batches, mostly incorporating the cheese before adding more (it's easier to mix together in batches instead of adding it all at once). Top with cilantro and a squirt of a lime wedge. Serve immediately.
EASY CHEESY MEXICAN RICE RECIPE - ABOUT A MOM
From aboutamom.com
CHEESY MEXICAN RICE RECIPE - THE FOOD HUSSY
From thefoodhussy.com
MEXICAN RICE RECIPES
From allrecipes.com
BEST EVER RESTAURANT-STYLE MEXICAN RICE (TIPS AND …
From carlsbadcravings.com
MEXICAN RICE WITH CHEDDAR | CANADIAN GOODNESS - DAIRY FARMERS …
From dairyfarmersofcanada.ca
Servings 4-6Energy 587 CaloriesCarbohydrate 55 gFat 25 g
CREAMY MEXICAN STYLE INSTANT POT CHEESY RICE - RECIPES …
From recipesthatcrock.com
CHICKEN CHEESE RICE MEXICAN? - COOKINGTOM DIET
From cookingtom.com
MEXICAN SOUR CREAM RICE - CHEESE CURD IN PARADISE
From cheesecurdinparadise.com
EASY MEXICAN RICE RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
MEXICAN STYLE RICE AND CHEESE BALLS | MAHATMA® RICE
From mahatmarice.com
THE PERFECT MEXICAN CHICKEN CHEESE AND RICE DISH
From unomastaquiza.com
10 BEST MEXICAN CHICKEN RICE AND CHEESE RECIPES | YUMMLY
From yummly.com
CHEESY MEXICAN SKILLET RICE RECIPE BY PAULA DEEN
From pauladeen.com
CHEESY MEXICAN RICE - LYNN'S KITCHEN ADVENTURES
From lynnskitchenadventures.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love