International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Swiss Chicken Casserole






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > beans / grains > stovetop cheesy mexican rice
from NY, US 2 tablespoons butter 1 1/2 cups long-grain rice 1/2 cup chopped onion 1 jalapeno, seeded and finely chopped 1 clove garlic, minced 2 cups chicken broth 1 (14.5 oz.) can diced tomatoes with green chilies 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon salt, or to taste 1 cup shredded cheddar cheese In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalapeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl. Serves 6-8

Stovetop Cheesy Mexican Rice


SUBMITTED BY
list all recipes for BEANS-GRAINS (120)
list all recipes by BUTTERFLYDOG (1134)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: stovetop
keyword: cheesy
keyword: mexican
recipes for beans-grains
recipes by butterflydog
Email Address:
(posted May 7, 2012)

from NY, US

2 tablespoons
butter
1 1/2 cups
long-grain rice
1/2 cup chopped
onion
1 jalapeno, seeded and finely chopped
1
clove garlic, minced
2 cups
chicken broth
1 (14.5 oz.) can diced tomatoes with
green chilies
1/2 teaspoon
chili powder
1/2 teaspoon
cumin
1/2 teaspoon
salt, or to taste
1 cup shredded
cheddar cheese

In a large
saucepan, melt the butter over medium heat. Add the rice, onion, jalapeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl.

Serves 6-8



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.