Fiesta Cheese Rice Food

FIESTA CHEESE RICE

Steps:

• In a bowl, combine the rice, water, tomatoes and bouillon and mix.
• Pour into a greased microwave dish.
• Cover and microwave on high for 10 minutes.
• Stir in the sour cream and 1/2 cup of cheese and mix.
• Sprinkle with the remaining cheese.
• Cover and microwave for 45 seconds or until cheese is melted.

FIESTA CHEESE RICE

Steps:

• In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 45 seconds or until cheese is melted.

FIESTA RICE

Steps:

• Heat oil in med saucepan over med-high heat. Add corn to pan; cook 10 min or til it starts to brown, stirring occasionally. Remove from pan. Set aside.
• Melt butter in pan. Add onions; saute 5 min or til tender. Stir in rice, cumin, and garlic; cook 1 minute Add broth, pepper, salt and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 45 min, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minute Stir in cilantro and juice and serve.

FIESTA MAC AND CHEESE

Steps:

• Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
• To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
• Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
• To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
• To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
• If cooking from frozen, preheat the oven to 375 degrees F.
• Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.

FIESTA CHEESE RICE

Steps:

• In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 1 minute or until cheese is melted.

FIESTA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
• Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
• Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
• Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
• Garnish top of casserole with crushed Doritos (optional).

CHEESY CHICKEN AND RICE BAKE

Steps:

• Heat oven to 350°F.
• Melt butter in small skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Spoon into large bowl. Add remaining ingredients; mix well.
• Spoon into casserole sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.

FIESTA RICE

Steps:

• In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. , Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.

FIESTA CHEESE RICE

Steps:

• In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 1 minute or until cheese is melted.

MEXICAN FIESTA RICE

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

CHEESY FIESTA CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 425 degrees.
• Grease an oven safe dish with butter.
• Mix both soups, broth, milk, water and onion in a mixing bowl and set aside.
• Season chicken with salt, pepper and garlic powder to taste.
• Evenly spread rice into baking dish.
• Pour soup mixture over rice as evenly as possible.
• Place chicken into pan and cover.
• Bake in oven for 45 minutes or until chicken is no longer pink in the thickest part.
• Let dish stand for 3 minutes to allow sauce to thicken. While dish is standing, top each chicken piece with shredded cheese and salsa.
• Enjoy!

FIESTA CHICKEN AND RICE

Steps:

• Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
• Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
• Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
• Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
• Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.

FIESTA CHEESE RICE

Steps:

• In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 1 minute or until cheese is melted.

FIESTA BAKED CHEESE DIP

Steps:

• Heat oven to 350ºF.
• Beat cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese along with the chiles, 1/2 cup sour cream and ground red pepper; mix well.
• Spread cream cheese mixture onto bottom of 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until dip is heated through and lightly browned around edge. Top with remaining sour cream, reserved shredded cheese, chopped bell peppers and cilantro before serving.

EASY FIESTA RICE

Steps:

• Measure rice in the measuring cup that came with cooker. This measure is actually 3/4 of a cup. Rinse rice well until clear.
• Place the rinsed rice, and all other ingredients into the pot, fill the pot to the 3 cup mark with chicken stock or water.
• Close lid and set to on.
• You can add also for variety 1/2 cup corn kernels, or drained black bean. Also use tomatoes with chilies or cilantro.

FIESTA RICE

Steps:

• Mix salsa, rice and water in saucepan.
• Bring to a boil.
• Reduce heat and simmer for 5 to 10 minutes until rice is tender.
• Fluff rice with fork before serving.