Mexican Rice Cheese Recipes

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AUTHENTIC MEXICAN RICE



Authentic Mexican Rice image

The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.

Provided by Lauren Allen

Categories     Side Dish

Time 35m

Number Of Ingredients 11

1 1/2 cups long grain white rice (*)
1/4 cup oil ((vegetable or canola oil))
1 teaspoon garlic (, minced)
1/4 medium onion (, finely diced)
1/4 cup tomato sauce (, or 2 pureed tomatoes*)
2 teaspoons tomato bouillon (granulated, or cubes*)
1/4 teaspoon salt
1 carrot (, diced)
1/2 cup peas ((frozen or fresh))
3 cups water
1-3 whole serrano peppers (, optional)

Steps:

  • Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
  • In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
  • Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
  • Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MEXICAN CHICKEN AND RICE



Mexican Chicken and Rice image

On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

CHEESY MEXICAN RICE CASSEROLE



Cheesy Mexican Rice Casserole image

This Cheesy Mexican Rice Recipe is not only simple - but it goes with anything! Whether you want to put some chicken in before you bake it or serve it with your pork chops - this rice will be a family favorite!

Provided by FoodHussy

Categories     Side

Number Of Ingredients 5

4 cups rice (cooked)
1 1/3 cups sour cream
1 can diced jalapenos
2 cups colby jack cheese (grated)
1 1/2 tsp salt

Steps:

  • If you need to cook your rice - using white rice place white rice, water, 1 tbsp butter and 1 tbsp Better than Bouillon in water (check package for measurements) and bring to a boil. Simmer with lid on for 20 minutes. Remove from heat for 5 min and fluff.
  • Preheat oven to 350
  • Spray baking dish with non-stick spray
  • Mix together cooked rice, sour cream, jalapenos (no need to drain) and cheese into a baking dish
  • If you'd like, top with french fried onions or tortilla strips
  • Bake for 20 minutes

Nutrition Facts : Calories 290 kcal, Carbohydrate 27.1 g, Protein 10.7 g, Fat 15 g, SaturatedFat 9.7 g, Cholesterol 39 mg, Sodium 1019 mg, Fiber 0.7 g, Sugar 0.3 g, ServingSize 1 serving

10-MINUTE CHEESY MEXICAN RICE RECIPE



10-Minute Cheesy Mexican Rice Recipe image

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

1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3/4 cup TACO BELL® Thick & Chunky Salsa
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes

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



Mexican Rice image

Mexican Rice

Provided by Minute® Rice

Yield 6-8

Number Of Ingredients 8

1 tbsp canola oil
1 small green pepper, diced
1 onion, chopped
1 pkg (10 oz) frozen sweet corn, thawed
1 cup chicken broth
1 cup mild salsa
1 1/2 cups Minute® White Rice
1/4 cup shredded Cheddar cheese

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.

CHEESY MEXICAN RICE



Cheesy Mexican Rice image

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

4 cups prepared white rice
16 oz. diced tomatoes, undrained
1 cup frozen corn
1 cup diced green pepper
2 tbsp taco seasoning
1 4.5 oz. can diced green chiles, undrained
1/2 cup diced white onion
1/2 cup fresh cilantro, chopped
2 cups shredded Mexican cheese blend
chopped tomatoes, onion and cilantro for garnish (optional)

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



10 Minute Cheesy Mexican Rice image

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

1 (10 1/2 ounce) can condensed chicken broth
1 cup salsa
2 cups Minute Rice, uncooked
4 ounces Velveeta cheese, cut up

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 BAKED MEXICAN RICE



Easy Baked Mexican Rice image

Simple 5 minute prep, plop it in the oven and you're good to go!

Provided by Kathi & Rachel

Categories     Dinner     Side Dish

Time 45m

Number Of Ingredients 7

1 8 oz can fire roasted tomatoes (undrained )
2 cups chicken broth
1.5 cups long grain rice
1 tbsp garlic powder
1 tbsp paprika (smoked or unsmoked, you decide!)
1 tsp chili powder
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees farenheit.
  • Combine all ingredients into casserole dish & stir. Cover tightly with foil.
  • Bake for 30-35 minutes or until rice is done and fluffy. Tomatoes will rise to top; stir in before serving and top with cheese.*Bake time depends upon oven.

Nutrition Facts : Calories 191 kcal, Carbohydrate 39 g, Protein 5 g, Fat 1 g, Sodium 35 mg, Fiber 1 g, ServingSize 1 serving

MEXICAN RICE & CHEESE



Mexican Rice & Cheese image

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

1/4 cup brown rice
3/4 cup broken jasmine rice (white rice would work)
1 1/2 cups water
1/2 onion, chopped (I used a sweet onion)
1/4 teaspoon olive oil
1 (4 ounce) can chopped chilies
1/4 teaspoon taco seasoning or 1/4 teaspoon chili powder
2 cups fat-free cottage cheese
1/4 teaspoon dry buttermilk or 1/4 teaspoon lemon juice
4 slices monterey jack pepper cheese
1 -2 cup breadcrumbs
cooking spray

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

ONE POT MEXICAN RICE CASSEROLE



One Pot Mexican Rice Casserole image

Good old comfort food made in a single pan - even the rice gets cooked right in the pot!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 zucchini, diced
1 cup corn kernels, frozen, canned or roasted
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup white rice*
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes. Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes. Stir in cheese until melted through, about 1-2 minutes. Serve immediately, garnished with cilantro, if desired.

MY FAVORITE MEXICAN RICE



My Favorite Mexican Rice image

I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.

Provided by wakkojenni

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons vegetable oil
1 cup long grain white rice
2 ½ cups chicken broth
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
1 small onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 28.4 g, Cholesterol 25.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 1053.1 mg, Sugar 2 g

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