Fiesta Cheese Rice Recipes

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

Steps:

• In a bowl, combine the rice, water, tomatoes and bouillon and mix.
• Pour into a greased microwave dish.
• Cover and microwave on high for 10 minutes.
• Stir in the sour cream and 1/2 cup of cheese and mix.
• Sprinkle with the remaining cheese.
• Cover and microwave for 45 seconds or until cheese is melted.

Steps:

• In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. , Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

Steps:

• 1. Melt margerine or butter in a large skillet over medium heat. Add onion, garlic and rice. Cook 3-5 minutes or until vegetables are tender, stirring frequently.
• 2. Stir in salt, chili powder, chicken broth and green chiles. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
• 3. Remove from heat. Stir in cheese and tomato. Garnish wish cilantro, if desired.