Rice Cooker Chile Cheese Rice Food

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CHEESY CHILE RICE



Cheesy Chile Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

CHILE AND CHEESE RICE



Chile and Cheese Rice image

Provided by Marcela Valladolid

Time 1h3m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/4 large white onion, minced
1 cup long-grain white rice
2 cups water
2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
1 teaspoon kosher salt
Freshly ground black pepper
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
1/4 cup Mexican crema or sour cream
1/2 cup grated Monterey Jack cheese

Steps:

  • Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
  • Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch flameproof baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
  • Remove from the oven and serve.
  • *Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

CHILE & CHEESE RICE



Chile & Cheese Rice image

This is a versatile recipe...you can serve it as a side dish or add a vegetable and salad and call it dinner!

Provided by Hey Jude

Categories     Long Grain Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups water
1/2 teaspoon salt
1 cup long-grain white rice
1 (4 ounce) can whole green chilies, drained,seeded and diced
1 (2 ounce) jar diced pimentos, drained
1 cup sour cream
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese (8 oz. total)

Steps:

  • Place water and salt in a 2-quart pan and bring to a boil over high heat.
  • Add rice and cover.
  • When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
  • Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
  • of the cheddar cheese.
  • Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
  • cheddar cheese.
  • Bake, uncovered, in a 350° oven for 30 minutes.

Nutrition Facts : Calories 525.7, Fat 30.4, SaturatedFat 18.9, Cholesterol 80.1, Sodium 656.7, Carbohydrate 43.4, Fiber 1.3, Sugar 2.3, Protein 19.8

CHILE CHEESE AND RICE CASSEROLE



Chile Cheese and Rice Casserole image

A cheesy, good Mexican-influenced rice dish. I've served this often with great success. Originally from a local Methodist church cookbook from 20 plus years ago.

Provided by Leslie in Texas

Categories     Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

3 cups sour cream (can substitute low fat)
1 (4 ounce) can diced green chilies
4 cups cooked rice (do not overcook)
3/4 lb grated cheddar cheese (can use 2% cheese)
4 green onions, chopped
salt and pepper

Steps:

  • Preheat oven to 350°.
  • Mix sour cream, green onions and chilies.
  • Season rice with salt and pepper.
  • Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
  • Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
  • Repeat layers starting with rice and ending with cheese.
  • Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
  • This can be assembled ahead and baked when ready.
  • Increase baking time if refrigerated, covering the top with foil if it browns too quickly.

RICE COOKER CHILE CHEESE RICE



Rice Cooker Chile Cheese Rice image

Make and share this Rice Cooker Chile Cheese Rice recipe from Food.com.

Provided by strawberrybird

Categories     White Rice

Time 25m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 7

2 cups white rice (use rice cooker cups)
3 cups water or 3 cups vegetable broth
1 (4 ounce) can diced green chilies
1/2 medium onion, diced
2 teaspoons garlic
1 cup monterey jack cheese, shredded
1 tablespoon margarine

Steps:

  • In a small saucepan over medium heat, sauté onion and garlic in margarine until onion in translucent.
  • Place rice, sauteed onion and garlic, chilies, and chicken broth in rice cooker.
  • Stir just to combine.
  • Set cooker to cook.
  • When done, mix in shredded cheese and let sit 5-10 minutes.
  • Enjoy!

Nutrition Facts : Calories 343.8, Fat 8.7, SaturatedFat 4.2, Cholesterol 16.8, Sodium 732.9, Carbohydrate 53.2, Fiber 2.1, Sugar 1.4, Protein 11.6

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