Mexican Rice Cheese Food

10-MINUTE CHEESY MEXICAN RICE RECIPE

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.

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.

10 MINUTE CHEESY MEXICAN RICE

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.

MEXICAN RICE & CHEESE

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.

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.

CREAMY, CHEESY MEXICAN RICE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Place into a greased casserole dish.
• Bake for 30 mins or until hot.

MEXICAN RICE

Steps:

• Adjust rack to middle position and preheat oven to 350.
• Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
• Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
• Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
• Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
• Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
• Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
• Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
• Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
• Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
• Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
• Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
• You'll love this rice! Money back guarantee.