Easy Cheesy Mexican Rice Recipes

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10-MINUTE CHEESY MEXICAN RICE RECIPE

Prepare to be impressed by our 10-Minute Cheesy Mexican Rice Recipe. Seriously, 10 minutes is all you need for this perfectly cheesy Mexican rice recipe.

Provided by My Food and Family

Categories     Rice

Time 10m

Yield 6 servings

Number Of Ingredients 4



10-Minute Cheesy Mexican Rice Recipe image

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.

Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 590 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 6 g

1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3/4 cup TACO BELL® Thick & Chunky Salsa
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes

EASY, CHEESY MEXICAN RICE

Make and share this Easy, Cheesy Mexican Rice recipe from Food.com.

Provided by Lori Lissa

Categories     White Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4



Easy, Cheesy Mexican Rice image

Steps:

  • MIX broth and salsa in medium saucepan. Bring to boil.
  • ADD rice and VELVEETA; stir.
  • Cover and remove from heat.
  • Let stand 5 minute
  • STIR until VELVEETA is melted.

Nutrition Facts : Calories 295.4, Fat 7.2, SaturatedFat 4.2, Cholesterol 22.4, Sodium 1063.4, Carbohydrate 46.2, Fiber 1.9, Sugar 4.5, Protein 10.9

1 (10 1/2 ounce) can chicken broth
1 cup chunky salsa
2 cups instant rice
1/4 lb Velveeta cheese, cubed

10 MINUTE CHEESY MEXICAN RICE

Make and share this 10 Minute Cheesy Mexican Rice recipe from Food.com.

Provided by MissHeather

Categories     White Rice

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4



10 Minute Cheesy Mexican Rice image

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.

Nutrition Facts : Calories 308.5, Fat 7.6, SaturatedFat 4.4, Cholesterol 23.2, Sodium 1326.5, Carbohydrate 46.5, Fiber 1.9, Sugar 4.6, Protein 12.9

1 (10 1/2 ounce) can condensed chicken broth
1 cup salsa
2 cups Minute Rice, uncooked
4 ounces Velveeta cheese, cut up

MY FAVORITE MEXICAN RICE

I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.

Provided by wakkojenni

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 11



My Favorite Mexican Rice image

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 28.4 g, Cholesterol 25.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 1053.1 mg, Sugar 2 g

3 tablespoons vegetable oil
1 cup long grain white rice
2 ½ cups chicken broth
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
1 small onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese

EASY MEXICAN RICE

"As a wife and mother on a busy farm, I like family-pleasing recipes that are simple," says May Anderson of De Valls Bluff, Arkansas. "This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Easy Mexican Rice image

Steps:

  • In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese.

Nutrition Facts :

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 cup uncooked instant rice
1/2 to 3/4 teaspoon garlic salt
Dash cayenne pepper
1/2 cup shredded mozzarella cheese

EASY AUTHENTIC MEXICAN RICE

This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.

Provided by PattyBluebird

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 6



Easy Authentic Mexican Rice image

Steps:

  • Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
  • Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g

¼ cup canola oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce

SUPER EASY MEXICAN RICE

Make and share this Super Easy Mexican Rice recipe from Food.com.

Provided by Mebriella

Categories     Rice

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8



Super Easy Mexican Rice image

Steps:

  • In a large skillet, heat 1 tablespoon oil and saute onions and garlic.
  • Add the chicken bouillon to the pan and crush the cubes.
  • Add 1 tablespoon oil and the rice and fry the rice until the rice turns slightly brown.
  • Add the salt, water and tomato paste and mix well.
  • Cover the pan and simmer 25 minutes.
  • Mix rice thoroughly and serve.
  • ENJOY!

1 cup rice, uncooked
1/4 cup onion, chopped
2 tablespoons oil, divided
1/2 teaspoon minced garlic clove
2 chicken bouillon cubes
2 tablespoons tomato paste
1 3/4 water
1/2 teaspoon salt

EASY MEXICAN RICE

This recipe is so simple, and yummy, perfect for anyone that's too lazy to cook an actual meal. It's also easily altered for anyone's tastes.

Provided by LIL_ROCK_STAR

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8



Easy Mexican Rice image

Steps:

  • In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
  • Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
  • Cook over medium heat until heated through.

Nutrition Facts : Calories 361 calories, Carbohydrate 72.3 g, Fat 2.1 g, Fiber 12.2 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1459.4 mg, Sugar 8 g

1 ½ cups uncooked brown rice
3 cups water
1 (1 ounce) package taco seasoning mix
1 (15.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste
½ cup shredded lettuce

CREAMY, CHEESY MEXICAN RICE

This was invented out of desperation. I was making Yopper's Green Chile Stuffed Chicken Breasts (#29059) and needed a simple side dish. I thought a rice dish would be yummy and I opened my pantry and voulah....Creamy, Cheesy Mexican Rice!

Provided by Melissa_8201

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10



Creamy, Cheesy Mexican Rice image

Steps:

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

4 cups cooked rice
1 (4 ounce) can diced green chilies
1 can whole kernel corn
1 can rotel tomatoes and green chilies
1 can cream of chicken soup
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (16 ounce) container sour cream
1/2-1 teaspoon taco seasoning
salt and pepper

CHEESY MEXICAN RICE SKILLET

This is SO easy and yummy! And best of all only uses 1 pan. I came up with this recipe when we were low on groceries and low on money. Just using stuff on hand in the cupboard and fridge I came up with something everyone loves. My husband likes to put this inside a tortilla and roll it up with sour cream.

Provided by ZaneZoesMom

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7



Cheesy Mexican Rice Skillet image

Steps:

  • Brown ground beef in large skillet on MD/HI & drain fat.
  • Add onion & cook for a couple of minutes.
  • Sprinkle with salt & pepper (if desired).
  • Stir in chili powder & mix well.
  • Stir in tomato juice & bring just to boil.
  • Once boiling add rice & reduce heat to MD.
  • Cover & cook 10-15 minutes, until rice is tender, stirring a couple times.
  • Stir in 1 1/2 c of the cheese and remove from heat.
  • Sprinkle with remaining cheese and cover 1 min to melt.

Nutrition Facts : Calories 435.2, Fat 20.8, SaturatedFat 11.1, Cholesterol 88.7, Sodium 603.6, Carbohydrate 33.4, Fiber 2.2, Sugar 4.6, Protein 28.2

1 lb lean ground beef (hamburger)
2 1/2 cups tomato juice
1/2 cup onion, chopped
2 tablespoons chili powder (more or less to your taste)
salt & pepper
2 cups shredded cheddar cheese
2 cups Minute Rice

CHEESY MEXI-RICE CASSEROLE

A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!

Provided by MAHooper

Categories     Side Dish     Casseroles

Time 1h15m

Yield 10

Number Of Ingredients 16



Cheesy Mexi-Rice Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
  • In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
  • In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
  • Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g

1 quart water
2 cups uncooked long-grain white rice
2 tablespoons chicken broth
1 tablespoon minced garlic
1 green bell pepper, chopped
1 small yellow onion, chopped
1 (15 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican-style processed cheese food, cubed
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
¾ cup shredded reduced-fat Cheddar cheese

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