Cheesy Tex Mex Rice With Olives And Green Peppers Recipes

CHEESY TEX-MEX RICE WITH OLIVES AND GREEN PEPPERS

Steps:

• Combine all the ingredients in a big bowl, starting with one teaspoon each of the chili powder and salt (you can adjust later to taste). Stir until everything is evenly mixed, squishing the tomatoes against the side of the bowl as you go. Set a cast-iron or nonstick skillet over medium heat. Add the rice mix and spread it evenly over the bottom of the pan. Cook for 30-40 minutes, stirring every five minutes. Be patient and don't be tempted to stir more frequently! The cheese will melt and start to form a burnt-looking crust on the bottom of the pan. Every time you stir, scrape up this crust and mix it back into the rice. The whole dish will gradually pick up a deep, almost chocolate-like flavor from the seared cheese. (If you actually smell or see smoke, turn down the heat a little or scrape a little more frequently.) Taste it every so often during cooking and stir in more salt or chili powder as needed. Let the rice cool a little before serving. The flavors are really at their best when the dish is slightly warmer than room temperature and it's even better the second day. The rice can be reheated in a slow cooker, a low oven (covered with aluminum foil), or in the microwave for a few minutes on HIGH. Leftovers will keep for one week.

TEX MEX RICE

Steps:

• In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
• Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
• Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.

EASY TEX-MEX RICE

Steps:

• In a bowl, combine the first six ingredients. Transfer to a greased microwave-safe 8-in. square dish. Cover and microwave on high for 3-4 minutes, rotating once. Stir; microwave 1-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 20-30 seconds or until cheese is melted. Let stand for 5 minutes. ,

TEX-MEX RICE

Steps:

• In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

10 MINUTE CHEESY MEXICAN RICE

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.