S C R A M Salsa Cheese Rice And Meat Recipes

Steps:

• In a medium saucepan heat oil over medium heat; add in onion, garlic and chili flakes, cook stirring for 3 minutes.
• Add in rice, water and salsa; stir and bring to a boil.
• Reduce heat to low, cover and simmer for about 20-22 minutes or until the rice is tender or is at desired doneness.
• Season with salt and black pepper if desired.

Steps:

• In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted.

Steps:

• Cook rice according to your preference. (I use a rice steamer.).
• When rice is done, quickly add salsa, cheese, and salt and pepper to taste. Mix well.
• Additional cheese may be sprinkled on top.
• Serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
• In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
• Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
• Bake until the cheese is melted, approximately 15 to 20 minutes.

Steps:

• Mix rice, salsa (I like medium heat, but go with your family's preference) and water in small saucepan.
• Bring to a boil, cover with lid and reduce heat to low.
• Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

Steps:

• Brown meat in large skillet; drain.
• Add salsa, water and rice; stir. Bring to boil.
• Stir in corn and cheese; cover. Simmer on low heat 5 min. or until heated through, stirring occasionally. Stir before serving.

Steps:

• In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
• Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes, adding frozen corn with about 5 minutes remaining.
• While the rice is cooking, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir onions into the cooked rice-corn mixture. Stir in salsa and pepper Jack cheese.

Steps:

• Set oven to 400 degrees.
• Grease an 8-inch square baking dish.
• In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
• Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
• Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
• Make a layer of cooked rice on the bottom of baking dish.
• Spoon spinach/cheese mixture evenly over the rice.
• Top with mozzarella cheese slices, then sprinkle with paprika.
• Bake for 8-10 minutes.
• Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
• Cut into squares, and serve hot.

Steps:

• Combine onion, oil, water, butter and rice in large pot.
• Add whole jalapenos to pot.
• Bring to a boil.
• Cover and simmer over medium-low heat until rice is tender. This can take about 30 minutes.
• Carefully remove the jalapenos from the rice, deseed them, chop them and return to the rice. Mix well.
• Add the cheese to the pot and mix well. Cheese will melt upon mixing.
• Serve and enjoy!