10 Minute Cheesy Mexican Rice Food

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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

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

CHEESY MEXI-RICE CASSEROLE



Cheesy Mexi-Rice Casserole image

A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!

Provided by MAHooper

Categories     Side Dish     Casseroles

Time 1h15m

Yield 10

Number Of Ingredients 16

1 quart water
2 cups uncooked long-grain white rice
2 tablespoons chicken broth
1 tablespoon minced garlic
1 green bell pepper, chopped
1 small yellow onion, chopped
1 (15 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican-style processed cheese food, cubed
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
¾ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
  • In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
  • In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
  • Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g

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

MEXICAN RICE



Mexican Rice image

Southern Living; this is atypical. More creamy, cheesy than spicy tomatoey. I serve it with my sloppy-gloppy chicken enchiladas.

Provided by ratherbeswimmin

Categories     Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups cooked rice
1 (10 1/2 ounce) can cream of celery soup
1 (4 ounce) can chopped green chilies, drained
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
1/2 cup sour cream
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
extra shredded sharp cheddar cheese

Steps:

  • Mix together first 8 ingredients.
  • Spoon mixture into a greased 1 1/2 quart baking dish.
  • Bake uncovered at 325 degrees for 20 minutes.
  • Top with cheese.
  • Bake an additional 5 minutes.

Nutrition Facts : Calories 236, Fat 12.2, SaturatedFat 6.6, Cholesterol 33.7, Sodium 382.3, Carbohydrate 24.1, Fiber 0.8, Sugar 2.4, Protein 7.7

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