Cheesy Mexican Rice

Name: Cheesy Mexican Rice Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 1 1/3 Cups Chicken broth; 2 Cups uncooked Brown Minute Rice; 1/2 Cup Salsa; 1/4 Cup shredded Taco Cheese

(6)

Minutes to Prepare: 5
Minutes to Cook: 5

Number of Servings: 6

Ingredients

1 1/3 Cups Chicken broth2 Cups uncooked Brown Minute Rice1/2 Cup Salsa1/4 Cup shredded Taco Cheese

Directions

combine Chicken broth and salsa in 2 qt pan, heat on med-hi heat until boiling. Add rice; cook 3 minutes until softened stirring occasionally. Add cheese to melt and serve as side or as ingredient to burrito. Makes 6 1/3-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BIGKLITTLEK.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 144.4
Total Fat: 3.0 g
Cholesterol: 4.5 mg
Sodium: 481.8 mg
Total Carbs: 22.8 g
Dietary Fiber: 1.2 g
Protein: 5.2 g

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Member Reviews

JEEPFITGRACIE
Made this tonight with my vegan tacos and OMG it was delish! DH loved it! - 10/1/12
TLHOOVA
Very easy. 3 minutes isn't enough time to cook it, though. Next time I will cook it longer. - 1/4/11
MSWANDACHAN
Sounds excellent. I'm going to try this tomorrow. - 6/16/10
RSAMSLOSE50
Love this rice recipe. Goes well with all mexican dishes. I just cooked the rice as suggested on box. My family loves this dish. - 2/16/09
CHARLIEFACE
This rice was great! I also followed the cooking instructions on the box with call for 5 mins cooking and 5 minutes setting off the burner. I made it with the recipe for Mexican Chicken Breast and it was a great combination. - 5/20/08
CD774203
Very easy and quick to make. 3 min is not enough time for the rice to cook. I just followed the inst on the box: brought the liquid to boil removed from heat, stirred in rice. Waited 5 min and fluff with fork. - 5/19/08
MICHAELA2780
This was easy and went really well with the Slow Cooker Salsa Chicken. I don't think 3 minutes is enough time to cook it, though, even if it is boiling. It was a little undercooked, so I'll just extend the cooking time next time I make it. - 5/14/08