Cheesy Mexican Rice

https://meganvskitchen.com/cheesy-mexican-rice/

Cheesy Mexican Rice

This Cheesy Mexican Rice comes together in about 30 minutes and makes the perfect side for your favorite Southwest or Mexican meals.

Total Time 30

Servings Servings

Ingredients

1 cup long-grain white rice
1 tablespoon olive oil
2 ½ cups water or chicken broth
1 4-oz can green chilis
1 ½ tablespoon tomato paste
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon tables salt
1 cup shredded Mexican cheese blend
2 tablespoons chopped cilantro optional

Instructions

Heat the olive oil in a large saucepan over medium-high heat. Add the rice and stir to coat it in the oil. Cook, stirring frequently, until the rice is lightly golden brown, about 5–7 minutes.
Carefully stir in the water or chicken broth, tomato paste, green chiles, onion powder, and garlic powder.
Cover the pot and simmer over low heat until the rice is tender and the liquid is absorbed, about 12–15 minutes. Stir occasionally to prevent sticking.
Tip: If the liquid is absorbed but the rice is still undercooked, add 2–4 tablespoons of water, cover, and cook for another 3–5 minutes. Repeat if needed until the rice is tender.
Once the rice is cooked, season with more salt if needed. Stir in the shredded cheese until melted and combined. (Alternatively, you can sprinkle the cheese over the top and cover the pot for a few minutes to let it melt.)
Garnish with chopped fresh cilantro, if using. Serve warm.

Notes

Skip Toasting the Rice: If you prefer not to toast the rice, simply wash it until the water runs clear, then skip the toasting step and continue with step 2.

Storing Leftovers: Store any leftover rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen it up.

Nutrition