Easy Cheesy Rice Recipes

CHEESY RICE FRITTERS RECIPE

Steps:

• Combine the cooked rice and egg in a large saucepan or a bowl.
• Add the grated cheese.
• Stir well. Now add the plain flour and baking powder. Season the rice with a little pinch of pepper and salt.
• Stir the rice again and pour in the melted butter.
• Stir well. Add the chopped shallot and some extra pepper or salt to taste if necessary.
• Combine the ingredients well. Add extra flour if the rice batter is too runny and wet. Pour a little olive oil in a large non-stick pan and place it over medium heat. Add the rice batter in badges. I used a serving ring but you can also add dollops of the rice and flatten them a little.
• Fry the fritters until golden and crips and then flip them over. Cook them golden on this side as well. Once done, transfer the finished fritters onto some kitchen paper to drain and fry another badge of them.
• Once that is done, place the rice fritters on a large serving plate and sprinkle with extra salt. Serve the fritters warm.

ONE POT EASY CHEESY VEGETABLES AND RICE

Steps:

• Heat oil in medium sauce pan over medium-high heat.
• Add remaining ingredients, except for cheese.
• Bring to a boil for 1 minute.
• Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
• Add cheese and stir until melted and serve immediately.

CHEESY RICE BALLS

Steps:

• Pour enough oil to fill heavy-bottomed pot about 5 inches. Heat over medium flame until oil is *375.
• In large mixing bowl, combine the rice, Parmesan and 1 egg. Get in there and use your hands like grandma did to completely combine mixture. Grab enough mixture to form a cheesy rice ball about the size of a ping pong ball. Tuck a cube of mozzarella in the middle. The trick here is to squeeze it good and firm. If you don't you will end up with fried goop. No one wants that. Repeat until all mix is used. This should make about 8-10 cheesy rice balls.
• In shallow dish, mix Panko and breadcrumbs together. Set aside. In small bowl, whisk those last 2 eggs. Dip each rice ball in the eggs and then roll them in the Panko.
• Your oil should have reached *375 by now. Carefully slide 3 of the panko coated rice balls to the pot. Fry them until golden brown (about 2 minutes) Use a slotted spoon to remove from oil and place on paper towel lined plate. Toss on a pinch of salt. Continue to slide, fry, drain until all cheesy rice balls are fried.

CREAMY CHEESE RICE

Steps:

• In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.

CHEESY RICE

Steps:

• In a greased baking dish, mix together all ingredients.
• Bake at 350 degrees until heated thru and cheese is melted.
• About 20 min or so. Dig in!

HOMEMADE CHEESY RICE

Steps:

• In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.

CHEESY BAKED RICE {A SIMPLE SIDE DISH}

Steps:

• In a bowl mix all ingredients using only half the cheese.
• Spread into a greased 8x8 pan or similar casserole type dish and spread the remaining cheese on top.
• Bake at 400 for 20-25 minutes or until heat through and cheese is nice and melted.

EASY CHEESY RICE PILAF

Steps:

• Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
• Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
• Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
• Add the peas. Cover and let simmer for 5 minutes or until you don't see any liquid in the rice. Remove from the heat and sit for 10 minutes before serving.
• When ready to serve, remove the bay leaf, and use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.

MEXICAN RICE RECIPE

Steps:

• Cook rice according to package directions.
• Add oil, butter and onions to a large skillet set over medium heat. Cook, stirring often, until onions have softened and are translucent. Add garlic and cook 30 seconds. Add can of tomatoes with juice, cumin, paprika and chili powder. Stir and cook 1 minute. Remove from heat.
• When the rice is cooked, add the onion mixture, cheese, chipotle pepper (if using), cilantro and lime juice. Stir well and serve.
• Garnish with additional chopped cilantro.
• Enjoy!

CHEESY HAMBURGER AND RICE DIP

Steps:

• In a large skillet, brown ground beef over medium heat (7-10 minutes). Drain grease from the meat.
• Add taco seasoning, rice, water, diced tomatoes, and oil. Bring to a boil, cover, and reduce heat. Simmer for 7 minutes.
• Add cheese and melt completely (about 5 minutes).
• Serve with tortilla chips.

EASY CHEESY BROCCOLI RICE.

Steps:

• Cook the rice of your choice according to package directions.
• When the rice is almost done, steam the broccoli for just a few minutes until it is tender but still bright green.
• Add the buttery spread, cheese, and milk to the rice. Sprinkle the gluten free flour on top. Stir until cheese is melted and the sauce is thick and creamy.
• Add the broccoli and salt and pepper. Stir. Serve immediately.

EASY CHEESY RICE AND BEANIES

Steps:

• In a large skillet, melt butter or heat olive oil. Sauté onions and garlic, stirring occasionally, until onions are wilted and just browning on edges.
• In a large bowl, fork beat eggs. Stir in milk. Add dry mustard, nutmeg, salt. Mix the cheeses together but save 1/2 cup to sprinkle on top of the casserole.
• Add cheese, onions, rice, and beans. Mix together.
• Grease a 9x9 casserole pan with butter or olive oil. Turn the rice, cheese, and bean mixture into the pan. Sprinkle 1/2 cup of cheese on top.
• Bake at 375F for 40 minutes. Let it cool for about 10 minutes before serving.
• Note: You can substitute red kidney beans for black beans and feel free to use whatever cheese you have on hand. Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack are all fine.

EASY CHEESY RICE

Steps:

• Prepare white rice (20 minutes to prepare stove top).
• Layer bowl with hot rice 1st.
• Top with cheddar cheese, salsa, and sour cream.
• Sprinkle salt & pepper to taste.
• Enjoy!

EASY CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Cook brown rice according to directions on box.
• Preheat oven to 350 degrees. Lightly grease an 7×11 inch baking dish.
• Meanwhile, season chicken breasts with salt and pepper, place into a large saucepan, and fill with water until just covered.
• Bring chicken to a boil, and cook for 15-20 minutes, or until done. Remove chicken from water and cut into bite-size pieces.
• In a medium bowl, mix together cream of chicken soup, onion, and salsa.
• Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese in prepared dish. Repeat layers, ending with cheese.
• Bake in preheated oven for about 20 minutes, or until bubbly. Enjoy!

CHEESY SOUR CREAM RICE

Steps:

• In a mixing bowl, combine cooked rice, sour cream, green chilies, chopped red bell pepper, ground cumin, garlic salt, shredded Monterey Jack cheese, and 1/2 cup of shredded cheddar cheese. Stir until well mixed.
• Spoon into a greased 9x13-inch baking dish. Sprinkle remaining 1 cup shredded cheddar on top.
• Bake at 375℉ for 25 to 30 minutes until heated through and cheese is melty.
• Remove from oven and sprinkle top with chopped cilantro.
• About 1 & 1/2 cups uncooked rice will yield 4 cups, once cooked.
• Chopped cilantro sprinkled on top adds really nice flavor, but is optional if you're not a cilantro fan.

EASY CHEESY RICE AND BEANS

Steps:

• In a large cast iron skillet, add olive oil over medium heat. Add onions and garlic and cook until veggies soften, 3-4 minutes. Then add salsa and stir together. Season mixture with cumin and a pinch of salt and pepper.
• Rinse rice well under cold water until the water runs clear. Then add rice to the skillet along with drained and rinsed black beans. Stir together well.
• Add water (or stock) to the skillet and bring to a slight simmer. Turn heat down to low and cover. Cook rice and beans for 15-18 minutes until rice is cooked and water is evaporated. Stir once or twice during cooking to make sure the rice isn't clumping or cooking too quickly. If the rice and beans seems particularly dry, add another 1/2 cup of liquid.
• When rice and beans are cooked and the rice is tender, stir mixture with a fork and season to your taste with salt and pepper.
• Dot the top of the rice and beans with handfuls of cheddar cheese and cover with lid. Residual heat should melt the cheese, but if you've waited too long, you can also stick the skillet in a 350 degrees F. oven for a few minutes to melt the cheese really well (that's my preference).
• Garnish skillet with sliced avocado and fresh cilantro and serve while warm.
• The cheesy rice and beans works great as a hearty side dish OR you can serve it with flour tortillas to make it an entree.