Cheesiest Spicy Rice Casserole Food

SPICY RICE CASSEROLE

Steps:

• In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

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.

SPICY MEXICAN CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
• Mix together.
• In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
• Add to rice mixture and stir thoroughly.
• Spray an oven-proof casserole dish with vegetable oil spray.
• Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
• Top with additional cheese, if desired.

CHEESY BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook rice according to package directions.
• Melt butter in a large skillet over medium heat. Add onion and broccoli and cook until onion is transparent. Add soup, 4 ounces cheese and milk. Stir until cheese is melted. Remove from heat and stir in cooked rice. Pour mixture into a lightly greased 8×8-inch casserole dish. Shred or crumble remaining 4 ounces cheese over the top of the mixture and then sprinkle with the crushed potato chips.
• Bake for 30 minutes until cheese on top is melted and casserole is bubbly.

BEST BROCCOLI RICE CASSEROLE

Steps:

• Preheat the oven to 350 F degrees.
• In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
• Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
• In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

CHEESY MEXI-RICE CASSEROLE

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.

CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease a 9x13" casserole dish.
• Bring rice and broth to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.
• Stir the peas and carrots into the rice. Cover, and continue cooking 5 minutes. Stir in half of the cheese and transfer to prepared baking dish. Sprinkle the top with the remaining cheese and the crushed crackers.
• Bake 40 minutes in preheated oven, until bubbly and golden brown.

CHEESY VEGETABLE RICE CASSEROLE

Steps:

• Choose frozen veggies such as broccoli, cauliflower, brussel sprouts, etc.
• Boil veggies until close to tenderness you prefer.
• Prepare minute rice.
• In large baking dish (we used 9x11x4), mix veggies, rice, whipping cream and sour cream. If you're using chicken, mix in the cooked chicken now.
• Arrange cheese pieces in a single layer on top of mixture.
• Place baking dish in oven set to 400 degrees and cook until cheese is melted.
• Remove dish and stir. Sprinkle shredded cheese on top and place back in oven until cheese is melted.
• Remove from oven and serve.

CHEESIEST SPICY RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Spray 2 quart casserole with cooking spray.
• Combine rice,salsa,velveta and chiles. Stir.
• Spoon into casserole dish.
• Sprinkly shredded cheeses evenly over top.
• Bake 20 minutes or until hot and cheese is melted.