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You are here: Home / Recipe Archives / Cheesy Mexican Rice

Cheesy Mexican Rice

November 8, 2011 by Danelle 11 Comments

I can’t tell you how long I’ve been looking for a Mexican rice recipe that I really love. This Cheesy Mexican Rice is it!

Cheesy Mexican Rice
Apparently the missing ingredient was cheese!

This rice is a perfect side dish for tacos, burritos, fajitas…..any of your favorite Mexican themed meals!

Leftovers can be used as burrito filling, or in your favorite Mexican casseroles and soups.  My whole family loved this, and it’s the only way I’ll ever make Mexican rice from now on.

Cheesy Mexican Rice

Cheesy Mexican Rice

Ingredients

  • 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 3/4 cups chicken or vegetable broth
  • 1 (10 oz.) can diced tomatoes with green chiles
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded cheddar cheese

Instructions

  1. In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalapeno, and garlic. Cook until the rice is lightly browned and the vegetables are tender.
  2. Stir in the broth, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 17-20 minutes.
  3. Uncover and cook a few minutes more, if needed, until the liquid is absorbed. Stir in the cilantro and cheese and transfer to a serving bowl.
© Danelle

Who Dished It Up First: Adapted from Paula Deen

Filed Under: Recipe Archives

Previous Post: « Creamy Chicken Noodle Soup
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Reader Interactions

Comments

  1. Allison at Novice Life

    November 8, 2011 at 4:00 pm

    Oh thanks for sharing. I too have been searching for a Mexican Rice recipe.

    Reply
  2. BookGeek

    November 13, 2011 at 3:54 pm

    Holy yumminess. What a perfect rice dish with some grilled chicken!

    Reply
  3. Kim

    November 17, 2011 at 6:16 pm

    Just so you know, the printable recipe is different than your recipe on the main page. So my dish ended up be a combo of the two. I have to say that rice was so so yummy! Only way I’ll make Mexican rice from now on! THANKS!

    Reply
  4. Aly

    January 3, 2012 at 4:29 pm

    Thanks for this delicious recipe! I found it on pinterest and we loved it. I posted it to my blog and gave you a shout out. Here’s the blog: somekindofdelicious.blogspot.com

    Reply
  5. Robin

    January 7, 2012 at 9:52 pm

    There is no water listed in the ingredients but in the directions it mentions water. Can you clarify?

    Reply
  6. Danelle

    January 7, 2012 at 10:26 pm

    Water should have said broth.

    Reply
  7. Sandra Pinney

    September 22, 2012 at 12:54 am

    Do you know what to do differently if using brown rice?

    Reply
  8. Danelle

    September 22, 2012 at 1:40 am

    Sandra, I know you have to cook brown rice longer, so I assume the same would be true here. And you may need an extra 1/4 cup or so of water. Although I have never made it with brown rice….but that’s what I would do.

    Reply
  9. Kathleen Kerstner

    June 19, 2018 at 7:21 pm

    We made this on a camping trip, it paired well with my marinated skillet chicken Fajitas! Now when we do a Mexican night at camping, this is a must, thank you.

    Reply
    • Danelle

      June 20, 2018 at 8:27 am

      Thank you! Great to know it works well when camping!

      Reply
  10. Carol Cason

    July 22, 2019 at 8:09 pm

    How many does this feed??

    Thank you

    Reply

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