Southwestern Rice Food

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SOUTHWESTERN RICE WITH CHEESE



Southwestern Rice with Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 10

4 cups cooked rice
1 1/2 cups grated Jack
1 1/2 cups corn kernels, frozen or canned
2/3 cup milk
1/2 cup sour cream
1/2 cup thinly sliced scallion
1 (4-ounce) jar roasted red peppers, drained, patted dry and diced
1 jalapeno or serrano, seeds removed and minced, optional
Salt and cayenne pepper
Paprika, for sprinkling

Steps:

  • Preheat oven to 350 degrees F.
  • Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.

SOUTHWESTERN RICE BAKE



Southwestern Rice Bake image

Whenever I have a hard time planning dinner, my husband requests his favorite bake. Often, I use it as an entree, served with warm tortillas. Other times, I eliminate the meat and present it as a spicy side dish.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

3 cups cooked brown or white rice
1/2 pound ground beef, cooked and drained
1-1/4 cups sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1/2 teaspoon salt
1/4 teaspoon pepper
Sliced ripe olives, chopped tomatoes and green onions, optional

Steps:

  • In a large bowl, combine the rice, beef, sour cream, 3/4 cup of Monterey Jack cheese, 3/4 cup of cheddar cheese, chilies, salt and pepper. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with olives, tomatoes and onions if desired.

Nutrition Facts : Calories 612 calories, Fat 36g fat (23g saturated fat), Cholesterol 133mg cholesterol, Sodium 811mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

SOUTHWEST RICE



Southwest Rice image

This easy side makes the perfect accompaniment to any Southwestern meal. The bright colors and refreshing flavors guarantee second helpings. -Willie DeWaard, Coralville, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 cup water
1/2 cup frozen corn, thawed
1/2 cup chopped sweet orange pepper
1/2 cup black beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 tablespoons butter
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 cup uncooked instant rice

Steps:

  • In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 196 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 364mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SOUTHWESTERN RICE



Southwestern Rice image

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

SOUTHWESTERN RICE CASSEROLE



Southwestern Rice Casserole image

Make and share this Southwestern Rice Casserole recipe from Food.com.

Provided by Kizzikate

Categories     White Rice

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 4

3 cups cooked white rice
1 cup red bell pepper, cut into strips
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (8 ounce) can tomato sauce

Steps:

  • Heat oven to 350.
  • In an ungreased 1 1/2 quart casserole dish, combine all ingredients. Mix well.
  • Bake 35-40 minutes.

Nutrition Facts : Calories 112.4, Fat 0.3, SaturatedFat 0.1, Sodium 356.1, Carbohydrate 25, Fiber 1, Sugar 2, Protein 2.6

SOUTHWESTERN RICE SALAD



Southwestern Rice Salad image

Who knew a cold rice salad could be so flavorful? It is when you toss it with a Southwestern-style mix of beans, corn and salsa.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 16 servings, about 3/4 cup each.

Number Of Ingredients 8

1 pkg. (14 oz.) instant white rice
1 can (15 oz.) black beans, drained, rinsed
1 cup corn
1 medium red pepper, chopped
3 green onions, sliced
1 cup KRAFT Italian Dressing
1 cup TACO BELL® Thick & Chunky Salsa
1 cup lightly crushed tortilla chips

Steps:

  • Prepare rice as directed on package. Place in large bowl; cool.
  • Add beans, corn, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.
  • Top with crushed chips just before serving.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

SOUTHWESTERN CHICKEN AND RICE



Southwestern Chicken and Rice image

Whole kernel corn, chunky salsa and kidney beans give this chicken and rice dish its tasty Southwestern cred.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 8

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1 large onion, chopped
1 can (15-1/4 oz.) kidney beans, drained, rinsed
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen whole kernel corn, thawed
1/2 cup chicken broth
1-1/2 cups instant white rice, uncooked

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.
  • Add beans, salsa, corn and broth. Bring to boil.
  • Stir in rice; cover. Remove from heat. Let stand 5 min.

Nutrition Facts : Calories 470, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 37 g

SOUTHWEST RICE SALAD



Southwest Rice Salad image

This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.

Provided by Geema

Categories     Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups cooked rice
1 (16 ounce) can black beans, rinsed and drained
1 (12 ounce) can white corn, drained
1 bunch green onion, chopped
1/3 cup canola oil
1/4 cup fresh squeezed lime juice (3-4 limes)
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
2 -3 pickled jalapeno peppers, seeded and chopped
2 teaspoons chili powder
2 teaspoons ground cumin
salt
1 bunch fresh cilantro, chopped
1 ripe tomatoes, chopped

Steps:

  • In a large bowl, combine the rice, beans, corn and onions.
  • Toss to mix.
  • In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
  • Pour the dressing over the rice mixture and mix well.
  • Garnish with the cilantro and chopped tomatoes.
  • This salad can be made 1-2 days in advance and served either cold or room temperature.

SOUTHWESTERN FRIED RICE



Southwestern Fried Rice image

After I made this I wasn't sure why it was called a "fried rice" but I guess if you look at it from a spicy southwestern way. Even though it's not fried it's a great dish. Very fast and easy to make!!

Provided by iluvmythomas

Categories     Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cubed
1 (10 ounce) package frozen corn, thawed
1 small green pepper, chopped
1 small onion, shopped
2 teaspoons canola oil
1 cup chicken broth
1 cup salsa
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 cups uncooked instant rice
1/2 shredded low-fat cheddar cheese

Steps:

  • In a large nonstick skillet, sauté the chicken, corn green pepper and onion in oil until chicken juices run clear.
  • Stir in the broth, salsa, chili powder and cayenne; bring to a boil.
  • Add the rice.
  • Cover and remove from heat; let stand for 5 minutes.
  • Fluff with a fork.
  • Sprinkle with cheese.
  • Cover and let stand for 2-3 minutes for until cheese is melted.

Nutrition Facts : Calories 255.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 43.9, Sodium 444.3, Carbohydrate 34.3, Fiber 2.8, Sugar 2.3, Protein 22.5

SOUTHWESTERN VEGETABLES & RICE



Southwestern Vegetables & Rice image

Short on time? Here's a spicy, satisfying supper that comes together in minutes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 package (10.8 ounces) frozen southwestern corn, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon ground cumin
1/4 teaspoon salt
1 cup uncooked instant rice
1 cup shredded Monterey Jack cheese

Steps:

  • In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese.

Nutrition Facts : Calories 502 calories, Fat 15g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1629mg sodium, Carbohydrate 62g carbohydrate (16g sugars, Fiber 7g fiber), Protein 29g protein.

SOUTHWESTERN RICE SALAD



Southwestern Rice Salad image

I haven't tried this yet, but it's definitely on my to-make list yet before summer's completely over. Looks like a great side dish for a Tex-Mex kind of meal -- or a potluck party. From TOH magazine.

Provided by Swan Valley Tammi

Categories     Long Grain Rice

Time 30m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/3 cups water
2/3 cup long grain rice, uncooked
3/4 cup chopped green pepper
1/2 cup chopped red onion
1 medium carrot, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
2 medium plum tomatoes, chopped
1 cup salted peanuts (optional)
1/3 cup fresh cilantro, minced
2/3 cup olive oil
1/3 cup lemon juice
1/2-1 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Steps:

  • In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer ro 15 minutes.
  • Remove from heat and let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
  • In a small skillet, saute the green pepper, onion, carrot, and garlic in oil until crisp-tender.
  • Add to rice. Stir in corn, beans, tomatoes, peanuts (if using) and cilantro.
  • In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat.
  • Cover and refrigerate until serving.

Nutrition Facts : Calories 223.6, Fat 13.7, SaturatedFat 1.9, Sodium 7.4, Carbohydrate 22.9, Fiber 3.6, Sugar 1.2, Protein 4.2

CHEESY SOUTHWEST RICE AND CORN



Cheesy Southwest Rice and Corn image

Add some flavor to your weeknight dinners with this Cheesy Southwest Rice and Corn. It couldn't be simpler! Sauté your veggies and mix, then enjoy cheesy Southwest rice with red peppers, onion, corn and green chiles.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings

Number Of Ingredients 11

2 cups water
2 cups instant white rice, uncooked
1 Tbsp. oil
1 small onion, chopped
1/2 cup chopped red peppers
1-1/2 cups frozen corn
2 cloves garlic, minced
1 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 can (4 oz.) chopped green chiles, undrained
1/4 cup plus 1 Tbsp. chopped fresh cilantro, divided

Steps:

  • Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
  • Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
  • Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

SOUTHWESTERN RICE BOWL



Southwestern Rice Bowl image

Make and share this Southwestern Rice Bowl recipe from Food.com.

Provided by WI Cheesehead

Categories     Lunch/Snacks

Time 6m

Yield 1-2 serving(s)

Number Of Ingredients 7

1 1/4 cups cooked brown rice
3/4 cup cooked chicken, cubed
1/4 cup monterey jack cheese, grated
1/2 cup canned black beans, drained
1/4 cup frozen corn or 1/4 cup canned corn
1/4 cup tomatoes, finely chopped or 1/4 cup tomatillo
1/3 cup bottled salsa

Steps:

  • In a microwave-safe bowl with a lid, layer ingredients in the order listed.
  • Cover and microwave for 30-60 seconds, until hot.

Nutrition Facts : Calories 730.6, Fat 18.4, SaturatedFat 7.9, Cholesterol 103.9, Sodium 1214.4, Carbohydrate 93.1, Fiber 15.6, Sugar 4, Protein 49

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