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I moved to the US when I was 16. One of my first jobs was working at a fast food place called Del Taco. I have to say though that I loved working there because I got to nibble on food whenever it was not busy. One of the things I loved doing was putting shredded cheese on their version of Mexican Rice. Since then I have picked up that habit.
My son and I are the only ones fond of Mexican food in our home. Whenever I get a chance I would make my version of Mexican Rice and then top it with cheese. With this Lenten season and being Catholic, I do refrain from eating meat starting on Ash Wednesday and every Friday thereafter until Easter. Needless to say, my Cheesy Mexican Rice is perfect for lent. However, during lent, I substitute Vegetable Broth for Chicken Broth.
Here's the recipe and it's ready in less than 30 minutes.
Prep & Cook Time: 25 Minutes
Serves: 4
You will need: skillet or sauce pan with lid
Cost: under $5
1 onion, diced
1 cup long grain rice
1 can Rotelle tomatoes, undrained
2 cups vegetable or chicken broth
2 tbsp olive oil
salt
shredded cheese - cheddar or Monterrey jack
Heat oil on skillet or sauce pan over medium high heat. Stir in onion and cook until translucent. Add rice and stir frequently for 2-4 minute so grains don't burn. Add tomatoes and mix to combine with rice. Slowly add in broth and bring to a boil. Cover and simmer on low for 20 minutes, mixing occasionally to prevent rice from sticking on the bottom of the pan. Remove from heat, add salt for taste and fluff with a fork. Let rice cool down for at least 5 minutes before serving. Serve warm in individual bowls and drizzle with cheese on top so it melts.
Enjoy this SARAPLICIOUS! dish.
13 comments:
I love cheese in rice but havent tried it without the burritos or any wrap. Yummy!
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I just made this. Better than the version I had made before with tomato sauce and green chiles. Very good!!
How much is in a can of Rotelle tomatoes? It's hard to make this recipe without exact measurements.
Thanks for the comments all!
aed Rotelle only comes in 1 size and I believe it's a 12oz can (sorry don't have one on hand right as I respond to this).
Would u use instant long grain rice for this?
Thank you for your comment Tiffany! I'm assuming you are referring to minute rice? If you are I would not suggest using them. By cooking rice the regular way, you are allowing the flavors of the chicken broth and tomatoes to cook the rice. I hope this helps. Let me know how it turns out for you!
Made this to go along with a mexican chicken dish, was a great choice. so flavorful, best mexican rice I have made to date. Normally the rice is very bland and has no "taste" to it, all you get is rice taste, but not with this.
I will be keeping this close by for when ever we are in need of a GREAT side dish on mexican night.
Thanks for sharing.
We are trying it tonight!!!!
Briana - Thanks for the comment. How did the rice turn out for you?
Ooooh Yummy! I made this tonight. But I did it just a tad different. I cooked my basmati rice first. In the skillet I cooked some onion, then added in some browned hamburger that I had left over from the other night. I added a regular can of diced tomato (with jalapenos) juice and all. Stirred well and added in my cooked rice. I think it was like a 14 oz package uncooked rice that was cooked with plain water. I added in some shredded cheddar cheese and shredded mozzarella cheese and stirred well. Then I added in a couple of handfuls of raw spinach and cooked until wilted. Added salt and pepper to taste and OMG total comfort food. Thank You!
Would this work well with Quinoa?
I have not tried the recipe with Quinoa. I would assume it would. If you try it with Quinoa, let me know how it turns out for you.
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