Tex Mex Rice N Cheese
Get ready to add a bold and cheesy twist to your weeknight meals with this irresistible Tex Mex Rice N Cheese! Packed with vibrant flavors, this one-pan wonder combines fluffy long-grain rice simmered in savory broth with sautéed onions, bell peppers, and a medley of black beans, corn, and zesty diced tomatoes with green chilies. Aromatic spices like chili powder, cumin, and paprika bring the unmistakable Tex-Mex flair, while a generous layer of melted cheddar cheese takes it to indulgent heights. Ready in just 40 minutes, this recipe is perfect as a hearty main course or a crowd-pleasing side dish. Garnish with green onions and cilantro for a fresh finish, and enjoy a comforting dish that’s bursting with flavor! Perfect for busy weeknights, Tex-Mex-inspired dinners, or family gatherings.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes with green chilies (e.g., Rotel)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 0.25 cup sliced green onions (optional, for garnish)
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside.
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rice, reduce to a simmer, cover, and cook for 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let sit covered for an additional 5 minutes.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned diced tomatoes with green chilies, black beans, and frozen corn to the skillet. Stir to combine.
Season the mixture with chili powder, cumin, paprika, salt, and black pepper. Stir well and let the mixture simmer for 5-7 minutes, stirring occasionally.
Once the rice is ready, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir to combine all the ingredients evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the rice mixture. Cover the skillet and let it sit for 2-3 minutes over low heat until the cheese is melted and bubbly.
Optional: Garnish with sliced green onions and chopped fresh cilantro before serving.
Serve warm as a main dish or as a flavorful side to your favorite Tex-Mex entrees.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 759 mg | 16% | |
*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.
