Easy Cheesy Mexican Rice
Transform your weeknight dinners with Easy Cheesy Mexican Rice, a bold and flavorful side dish that's ready in just 35 minutes! This one-pot wonder combines fluffy long-grain white rice simmered in savory chicken or vegetable broth with a zesty mix of sautéed onions, garlic, and canned diced tomatoes with green chilies for a kick of heat. Sweet bursts of frozen corn, aromatic spices like cumin and paprika, and a generous helping of gooey melted Mexican blend cheese take this dish to the next level. Perfect as a crowd-pleasing side for tacos, burritos, or grilled chicken, this cheesy Mexican rice is as versatile as it is delicious. Garnish with fresh cilantro for a pop of color and freshness, and watch it disappear from the table in no time!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 can (10 oz) canned diced tomatoes with green chilies (e.g., Rotel)
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 1.5 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
In a medium saucepan or deep skillet, heat the olive oil and butter over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the uncooked rice to the pan and stir for 2-3 minutes to lightly toast the rice.
Pour in the broth and stir to combine. Bring the mixture to a boil, then reduce the heat to a low simmer and cover with a lid.
Let the rice cook for about 15 minutes, or until the liquid is mostly absorbed.
Remove the lid and stir in the diced tomatoes (with their juices), frozen corn, cumin, paprika, and salt. Cook for an additional 5-7 minutes, stirring occasionally, until the rice is tender and the flavors are combined.
Turn off the heat and stir in 1 cup of the shredded cheese until melted and evenly distributed.
Transfer the rice to a serving dish and sprinkle the remaining 1/2 cup of cheese on top. Cover with foil for a minute or two to allow the cheese to melt.
Garnish with fresh cilantro, if desired, and serve hot.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 4140 mg | 180% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.2 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1308 mg | 101% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
