Cheddar Rice Food

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

CHEDDAR RICE SOUFFLE (LEFTOVER RICE)

Steps:

• Preheat oven to 350 degrees F.
• Mix the butter, cheese and milk.
• Add the cooked rice, salt, and mustard.
• Beat eggs slightly and add to the mixture.
• Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish.
• Sprinkle top lightly with paprika, if desired.
• Bake for 30 minutes or until lightly browned on top.

INSTANT CHEDDAR RICE

Steps:

• Prepare rice according to package instructions, adding salt and pepper to the cooking water.
• Gently stir in remaining ingredients and serve immediately.

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

CHEDDAR RICE

Steps:

• Combine rice, sour cream, salt, pepper, and 1/2 the cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350 degrees for about 20 minutes.

CHEDDAR BACON AND RICE

Steps:

• Place rice in medium bowl.
• Stir in cheese and bacon bits.

CREAMY CHICKEN AND CHEDDAR RICE

Steps:

• Spray nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
• Add soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
• Stir in 1/2 cup of the cheese; sprinkle with remaining cheese.

CHEDDAR RICE FRITTERS

Steps:

• Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl and stir in cheese, butter, scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well. Stir together bread crumbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in another large bowl.
• Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365°F on thermometer, then fry fritters in 4 batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365°F between batches.

TOMATO RICE WITH CRISPY CHEDDAR

Steps:

• Adjust an oven rack to the highest position and heat the oven to 500 degrees.
• In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
• Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
• Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
• Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

CHEDDAR-CORN RICE CAKES

Steps:

• Mix together the rice, breadcrumbs, cheese, corn, cilantro and salt in a medium bowl.
• Whisk the eggs in a small bowl, then add to the rice mixture and mix to combine well.
• Measure 1/4 cup of the rice mixture at a time and shape each into a patty.
• Heat a thin layer of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden brown, about 2 minutes on each side. Serve with guacamole, ketchup, mustard, salsa or sour cream if desired.