Rice With Cheese Recipes

SOUTHWESTERN RICE WITH CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.

CREAMY CHEESE RICE

Steps:

• In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.

CHEESY RICE

Steps:

• In a greased baking dish, mix together all ingredients.
• Bake at 350 degrees until heated thru and cheese is melted.
• About 20 min or so. Dig in!

GROUND BEEF AND RICE WITH CHEESE

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish.
• While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
• Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
• Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

ONE POT EASY CHEESY VEGETABLES AND RICE

Steps:

• Heat oil in medium sauce pan over medium-high heat.
• Add remaining ingredients, except for cheese.
• Bring to a boil for 1 minute.
• Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
• Add cheese and stir until melted and serve immediately.

RICE WITH CHEESE

Steps:

• Bring a pot of water to a boil and salt it as you would to cook pasta. Add rice and stir. When water returns to a boil, lower heat and simmer rice until tender but not mushy, about 15 minutes. Drain.
• Put butter in a saucepan large enough to hold rice and turn heat to medium. When butter melts and just begins to turn brown, add rice and toss together. Stir in fontina, then a handful of Parmesan, along with salt and pepper. Serve, passing more Parmesan at the table.

CHEESY RICE

Steps:

• Bring water to boil. Stir in rice and 2% Milk Singles.
• Cook and stir until 2% Milk Singles are melted; cover.
• Remove from heat. Let stand 5 minutes. Stir.

TOMATO RICE WITH CRISPY CHEDDAR

Steps:

• Adjust an oven rack to the highest position and heat the oven to 500 degrees.
• In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
• Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
• Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
• Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
• Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

BAKED RICE WITH CHEESE AND TOMATOES

Steps:

• Pre-heat oven to 400 degrees.
• In a casserole melt butter and sautee onions and garlic until soft.
• Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
• Pour in the chicken broth, stirring.
• Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
• Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.

CHEESE-RICE LATKES

Steps:

• In medium-sized bowl mix together rice, cheese, egg yolks, flour, salt and pepper.
• In separate bowl beat egg whites together with cream of tartar until stiff but not dry. Fold beaten egg whites into rice mixture until completely combined.
• Heat 2 to 3 tablespoons oil over medium-high heat in a large skillet. Spoon batter by rounded tablespoons into the skillet, using the back of the spoon to flatten each pancake. Fry the latkes, turning them once, until they are golden and puffed. Serve hot.