Easycheesymexicanrice Recipes
10-MINUTE CHEESY MEXICAN RICE RECIPE
Prepare to be impressed by our 10-Minute Cheesy Mexican Rice Recipe. Seriously, 10 minutes is all you need for this perfectly cheesy Mexican rice recipe.
Provided by My Food and Family
Categories Rice
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring combined broth and salsa to boil in medium saucepan.
- Add rice and VELVEETA; stir. Cover. Remove from heat. Let stand 5 min.
- Stir until VELVEETA is completely melted and mixture is well blended.
Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 590 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 6 g
MEXICAN RICE RECIPE
This Easy Mexican Rice recipe turns plain old white rice from your pantry, into a delicious side dish packed with Mexican flavors and cheese!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 15
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!
Nutrition Facts : Calories 270 kcal, Carbohydrate 44 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 385 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHEESY MEXICAN RICE
This is the best easy cheesy Mexican rice recipe. It is a restaurant-style Spanish rice recipe that comes together in no time. Serve this flavorful Mexican side dish with your favorite enchiladas or chimichangas. It is the perfect side for Taco Tuesday!
Provided by About a Mom
Categories Side Dish
Number Of Ingredients 10
Steps:
- In a large bowl, combine the prepared white rice with all ingredients except the cheeses and optional garnish. Stir until fully combined. Lastly, stir in the cheese.
- Pour into a non-stick skillet over medium heat.
- Allow to cook for about 20 minutes, stirring about every five minutes. Make sure the cheese is not sticking to the bottom of the pan and is getting stirred back into the rice. However, do not stir too much to ensure caramelization. If you get a few crunchy bits, that's perfectly OK. In fact, that's my favorite part of the rice!
Nutrition Facts : ServingSize 1 g, Calories 1808 kcal, Carbohydrate 225 g, Protein 75 g, Fat 69 g, SaturatedFat 39 g, Cholesterol 213 mg, Sodium 2560 mg, Fiber 13 g, Sugar 7 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
EASY, CHEESY MEXICAN RICE
Make and share this Easy, Cheesy Mexican Rice recipe from Food.com.
Provided by Lori Lissa
Categories White Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- MIX broth and salsa in medium saucepan. Bring to boil.
- ADD rice and VELVEETA; stir.
- Cover and remove from heat.
- Let stand 5 minute
- STIR until VELVEETA is melted.
Nutrition Facts : Calories 295.4, Fat 7.2, SaturatedFat 4.2, Cholesterol 22.4, Sodium 1063.4, Carbohydrate 46.2, Fiber 1.9, Sugar 4.5, Protein 10.9
EASY CHEESY MEXICAN RICE WITH CHICKEN
Easy Cheesy Mexican Rice with Chicken is just in time for Cinco de Mayo. It's an amazing one-pot meal with an incredible blend of flavors and textures. It makes a lot, so be prepared for yummy leftovers!
Provided by Chula King
Categories Cinco de Mayo Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Sauté onion and red bell pepper in olive oil in large skillet over medium heat for 5 minutes, or until onion is tender. Add garlic; sauté for 30 seconds or until fragrant.
- Add chicken; stir to combine. Cook over medium heat until no longer pink, about 5 minutes. Add corn, salt, pepper, oregano, chili powder, cumin, cayenne pepper, and light brown sugar. Stir to combine.
- Add rice, chicken broth, tomato sauce and Rotel tomatoes; stir to combine. Bring to a boil over medium heat. Cover, and reduce the heat to medium low. Simmer for 20 minutes, or until most of the liquid has been absorbed, and the rice is done.
- Preheat oven to 375°F.
- Sprinkle top with Monterey Jack cheese and Mozzarella cheese. Place in preheated oven for 10 minutes, or until cheese is bubbly and lightly golden brown.
- Yield: 6 servings. (See Tip 6)
Nutrition Facts : Calories 350 kcal, Carbohydrate 41 g, Protein 22 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 52 mg, Sodium 1245 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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30-MINUTE CHEESY MEXICAN RICE CASSEROLE - FLAVOR THE MOMENTS
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Estimated Reading Time 3 mins
- Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and garlic and cook for 3 minutes or until starting to soften.
- While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minute more, or until the onion has softened and the chicken has lost most of it's pink color. Add the spices, tomato paste, diced tomatoes and broth or water and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
CHEESY MEXICAN RICE - FOX VALLEY FOODIE
From foxvalleyfoodie.com
Estimated Reading Time 3 mins
- Add rice, chicken broth, and salsa to a small saucepan. Cover and gently simmer on low for approximately 20 minutes, or until liquid has absorbed into the rice, and rice is tender.
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4.6/5 Estimated Reading Time 3 mins
- Heat oil in a large skillet over medium-high heat. Cook chicken breast, cut into bite-size pieces, for about 3 minutes per side. Sprinkle with salt and pepper. Once the chicken is no longer pink, remove from pan and place the chicken plus the juices on a plate. Cover.
- Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the rice, chili powder, cumin, and oregano. Stir in the chicken broth, tomatoes (with their juices), and green chilies. Bring to a simmer and return the chicken to the skillet.
- Reduce the heat to LOW to allow the rice to cook low and slow. Cover with a lid and cook for at least 20 minutes or until the rice is fully cooked and softened. The rice should have absorbed a lot of the liquid.
EASY CHICKEN RICE AND BROCCOLI CASSEROLE - PUDGE FACTOR
From pudgefactor.com
Estimated Reading Time 8 mins
- Cook chicken in 1 Tablespoon melted butter in a skillet over medium heat until chicken is no longer pink, 7 or 8 minutes. Set aside.
- Add chicken, rice, broccoli, 1 cup of shredded cheese, to the soup mixture. Stir well to combine. Transfer to 9 x 13-inch casserole dish. Top with remaining shredded cheese and corn flake crumbs. Dot with remaining butter. (See Tip 6)
CHEESY MEXICAN BEEF AND RICE SKILLET - SIMPLY SCRATCH
From simplyscratch.com
Estimated Reading Time 4 mins
- In a 12-inch, deep sided, non-stick skillet, sauté 1 small diced onion in 2 teaspoons olive oil over medium-low heat until tender, about 5 minutes. Next add in 2 minced cloves of garlic and cook for 1 minute. Increase the heat to medium and add in a pound of lean ground beef and cook until no longer pink, about 10 minutes. Drain off any excess fat and discard.
- Next add in 2 tablespoons tomato paste and 3 tablespoons homemade taco seasonings, stir to combine and cook for 1 minute
- Next stir in 3/4 cup both long grain white rice and sweet corn. Then add in diced tomatoes, beef broth and water.
- Stir everything together and increase the heat to medium-high before covering the pan and bringing it to a boil. Then reduce the heat to medium-low (keep covered) and simmer for 25 minutes or until the rice is cooked and tender.
MEXICAN RICE RECIPE - JESSICA GAVIN
From jessicagavin.com
Estimated Reading Time 5 mins
- Add rice to a fine-mesh strainer. Rinse under cool running water until it runs clear, scrubbing the rice in between your fingers several times, about 1 minute. Shake the colander and lightly press with hands to drain the excess water.
- Once the oil is hot add in onion, saute until slightly translucent, 1 minute. Add garlic, saute until fragrant, 30 seconds.
- Add the rice and turn the heat up to medium-high. Saute, stirring frequently until the grains are lightly toasted, 4 to 5 minutes. Make sure to scrape the bottom of the pan so the rice does not burn.
EASY MEXICAN RICE - I WASH YOU DRY
From iwashyoudry.com
Estimated Reading Time 3 mins
- Heat the olive oil over medium-high heat in a large skillet (needs to have a fitting lid). Add the onion and sauté for 2-3 minutes until just tender.
- Add the rice and stir, letting the rice toast slightly until it becomes a light brown. While it's toasting add the garlic salt and cumin and keep stirring.
- Add the can of Mexican diced tomatoes (including the juices), lime juice and the chicken broth, stir and bring mixture to a boil.
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