Time 30m Yield 1 serving Number Of Ingredients 14 Steps:
Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined. Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro. Store in the refrigerator for 2-3 days. When ready to eat, shake well to combine. Enjoy!
Time 30m Yield 6-8 serving(s) Number Of Ingredients 11 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.
Yield Serves 8 Number Of Ingredients 14 Steps:
Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray. In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes. In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed. Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes. Sprinkle the green onions over the casserole and serve.
Time 35m Yield 4 servings. Number Of Ingredients 9 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.
Time 30m Yield 8 servings. Number Of Ingredients 11 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.
Time 2h50m Yield 8 Number Of Ingredients 12 Steps:
Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces. Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.
Time 1h25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350. Mix everything together except the chicken and the muenster cheese. Pour into a greased 9x13" baking dish. Place chicken breasts on top. Bake, covered, for a hour and fifteen minutes. Uncover, and place 1/2 slice muenster cheese atop each piece of chicken. Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear. Let stand a few minutes before serving.
Time 25m Yield 12 servings Number Of Ingredients 11 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.
More about “southwestern rice with cheese recipes”
Time 1h45m Yield 10 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside. Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir. Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes. Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
