Tex Mex Rice N Cheese Food

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

EASY TEX-MEX RICE

Steps:

• In a bowl, combine the first six ingredients. Transfer to a greased microwave-safe 8-in. square dish. Cover and microwave on high for 3-4 minutes, rotating once. Stir; microwave 1-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 20-30 seconds or until cheese is melted. Let stand for 5 minutes. ,

TEX MEX RICE

Steps:

• In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
• Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
• Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX LAZY TOMATO RICE

Steps:

• Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer's instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle.
• Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer's directions to set to regular white rice.
• When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.

TEX-MEX RICE 'N CHEESE

Steps:

• Preheat oven to 350 degrees.
• Coat 6-cup baking dish with cooking spray.
• Combine rice, 1 cup cheese, corn, cream-style corn, scallions and salt; transfer to baking dish.
• Bake 30 minutes.
• Sprinkle with remaining cheese.
• Bake until mixture is heated through and cheese is melted, about 10 minutes.

TEX MEX CHICKEN N RICE

Steps:

• Sprinkle chicken breasts with salt, pepper and cumin and set aside.
• In large skillet, saute onion, garlic and jalapeno in olive until tender.
• Add broth, lime juice and tomatoes and bring to a boil.
• Stir in rice.
• Place chicken over rice mixture.
• Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
• Remove from heat and sprinkle with cheese.
• Cover and let stand until cheese melts (approx. 5 minutes).
• Garnish with chopped cilantro and lime wedges.

TEX-MEX RICE

Steps:

• In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

CHEESY TEX-MEX CHICKEN & RICE

Steps:

• Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
• Add salsa, water and VELVEETA; mix well. Bring to boil.
• Stir in rice; cover. Remove from heat. Let stand 7 minutes or until liquid is absorbed and rice is tender. Stir before serving.

TEX-MEX TACO DINNER

Steps:

• Brown meat in large skillet.
• Add chili powder, broth and water; stir. Bring to boil.
• Stir in rice and Cheez Whiz; cover. Simmer on low heat 5 min., stirring occasionally. Serve topped with lettuce and tomatoes.

TEX-MEX RICE

Steps:

• In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
• Discard garlic cloves.
• Add rice to infused oil and reduce heat to medium high.
• Stirring constantly, brown rice.
• Add broth, salsa, carrots and corn and reduce heat to low.
• Cover and cook for 20 minutes.
• Fluff rice before serving.

SPEEDY TEX-MEX RICE

Steps:

• Cook rice according to pack instructions, then drain. Heat 1 tbsp oil in a frying pan. Add the sliced peppers and fajita seasoning, and cook for 1 min until fragrant.
• Stir through the rice and beans, and heat until piping hot. Mix the remaining oil, lime juice, coriander and some seasoning into the pan and serve.