Tex Mex Rice N Cheese Recipes

TEX-MEX RICE

Tex-Mex Rice image

"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons canola oil
2 cups boiling water
1 medium green pepper, chopped
1-1/2 teaspoons chili powder
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

TEX-MEX RICE 'N CHEESE

Tex-Mex Rice 'N Cheese image

Make and share this Tex-Mex Rice 'N Cheese recipe from Food.com.

Provided by PsychoCasseroleStep

Categories White Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cooked rice
6 ounces monterey jack pepper cheese, grated,1-1/2 cups divided
1 (11 ounce) can corn mixed with chopped peppers, such as mexicorn,drained
1 (8 3/4 ounce) can cream-style sweet corn
2 scallions, chopped
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees.
Coat 6-cup baking dish with cooking spray.
Combine rice, 1 cup cheese, corn, cream-style corn, scallions and salt; transfer to baking dish.
Bake 30 minutes.
Sprinkle with remaining cheese.
Bake until mixture is heated through and cheese is melted, about 10 minutes.

Nutrition Facts : Calories 192.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 18.9, Sodium 483.6, Carbohydrate 26.4, Fiber 0.6, Sugar 1.2, Protein 7.8

TEX-MEX CHICKEN 'N' RICE CASSEROLE

Tex-Mex Chicken 'n' Rice Casserole image

Make and share this Tex-Mex Chicken 'n' Rice Casserole recipe from Food.com.

Provided by Audrey M

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup chopped onion
2 tablespoons brummel & brown margarine
1 (6 5/8 ounce) package regular chicken rice pilaf mix
1 cup long-grain rice
2 (14 ounce) cans fat-free chicken broth
2 1/2 cups water
4 cups cooked chicken or 4 cups turkey
4 medium tomatoes, chopped
1 (4 ounce) can diced green chili peppers, drained
2 teaspoons dried basil, crushed (or 2 T, snipped)
1 tablespoon chili powder
1 teaspoon cumin seed, crushed (or 1/4 t. ground)
1/4 teaspoon pepper (or 1/8 t.)
1 cup shredded low-fat cheddar cheese

Steps:

In a 3-quart saucepan, cook onion in hot margarine until tender.
Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
Cook and stir for 2 minutes more.
Stir in broth and water.
Bring to boiling; reduce heat.
Cover and simmer 20 minutes (liquid will not be fully absorbed).
Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
Transfer to a 3-quart casserole.
Bake, covered, in a 425 degree oven for 20 minutes.
Uncover; sprinkle with cheese.
Bake for 5 minutes more.

Nutrition Facts : Calories 284.8, Fat 9.2, SaturatedFat 2.5, Cholesterol 55.5, Sodium 595.4, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 24.4

EASY TEX-MEX RICE

Easy Tex-Mex Rice image

My daughter shared this satisfying rice recipe with me. It's appealing to the eye as well as the taste buds.-Margaret Blair, Lorimor, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4-5 servings.

Number Of Ingredients 7

Ingredients

2 cups cooked brown rice
1-1/2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
2 tablespoons chopped ripe olives
1 teaspoon chili powder
1 cup shredded cheddar cheese

Steps:

In a bowl, combine the first six ingredients. Transfer to a greased microwave-safe 8-in. square dish. Cover and microwave on high for 3-4 minutes, rotating once. Stir; microwave 1-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 20-30 seconds or until cheese is melted. Let stand for 5 minutes. ,

Nutrition Facts :

TEX MEX CHICKEN N RICE

Tex Mex Chicken N Rice image

Chicken and rice in a zippy sauce. A complete meal ready in no time. We love this with guacamole, sour cream and fresh tortillas! A bed of shredded lettuce adds to the complete meal.

Provided by sassafrasnanc

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
2 tablespoons jalapenos, seeded and minced
1 garlic clove, minced
1 tablespoon olive oil
1 1/4 cups chicken broth
1 lime, juice of
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup long grain rice, uncooked
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup cheddar cheese, shredded

Steps:

Sprinkle chicken breasts with salt, pepper and cumin and set aside.
In large skillet, saute onion, garlic and jalapeno in olive until tender.
Add broth, lime juice and tomatoes and bring to a boil.
Stir in rice.
Place chicken over rice mixture.
Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
Remove from heat and sprinkle with cheese.
Cover and let stand until cheese melts (approx. 5 minutes).
Garnish with chopped cilantro and lime wedges.

Nutrition Facts : Calories 457.4, Fat 12.7, SaturatedFat 5.5, Cholesterol 90.7, Sodium 1025.8, Carbohydrate 45.2, Fiber 1.3, Sugar 2.3, Protein 38.3

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