Monterey Rice Recipes

COPYCAT RESTAURANT STYLE MEXICAN RICE

Steps:

• Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
• Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
• Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

MONTEREY RICE

Steps:

• Saute beef and drain.
• Add onion and peppers, saute until softened.
• Add paprika and garlic and saute for 30 seconds.
• Add contents of cans, rice and corn.
• Simmer 15 minutes.
• Let stand 10 minutes.
• Serve with grated cheese.
• Can also be served in a flour tortilla as a burrito.

MONTEREY CHICKEN RICE-A-RONI CASSEROLE

Steps:

• Preheat oven to 350º F. Spray a 9x13-inch baking dish with cooking spray.
• Prepare Rice-A-Roni according to package directions. Add soup, sour cream, spinach, garlic, chicken, cheese, and half of the fried onions. Stir to combine.
• Spread rice mixture into prepared pan. Top rice with the remaining fried onions.
• Bake uncovered for 30 minutes.

MONTEREY CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• In a large bowl, combine cooked rice, cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions.
• Pour into prepared pan.
• Sprinkle remaining shredded cheese and onions on top of rice mixture.
• Bake, uncovered, for 40 to 50 minutes.

MONTEREY CHICKEN - RICE BAKE

Steps:

• Blend cottage cheese, cream cheese, and sour cream until smooth. Add mixture to remaining ingredients, except corn chips. Pour into a shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes.