S C R A M Salsa Cheese Rice And Meat Recipes

Steps:

• Cook rice according to your preference. (I use a rice steamer.).
• When rice is done, quickly add salsa, cheese, and salt and pepper to taste. Mix well.
• Additional cheese may be sprinkled on top.
• Serve.

Steps:

• In a medium saucepan heat oil over medium heat; add in onion, garlic and chili flakes, cook stirring for 3 minutes.
• Add in rice, water and salsa; stir and bring to a boil.
• Reduce heat to low, cover and simmer for about 20-22 minutes or until the rice is tender or is at desired doneness.
• Season with salt and black pepper if desired.

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:

• Combine onion, oil, water, butter and rice in large pot.
• Add whole jalapenos to pot.
• Bring to a boil.
• Cover and simmer over medium-low heat until rice is tender. This can take about 30 minutes.
• Carefully remove the jalapenos from the rice, deseed them, chop them and return to the rice. Mix well.
• Add the cheese to the pot and mix well. Cheese will melt upon mixing.
• Serve and enjoy!

Steps:

• Mix rice, salsa (I like medium heat, but go with your family's preference) and water in small saucepan.
• Bring to a boil, cover with lid and reduce heat to low.
• Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

Steps:

• Brown meat in large skillet; drain.
• Add salsa, water and rice; stir. Bring to boil.
• Stir in corn and cheese; cover. Simmer on low heat 5 min. or until heated through, stirring occasionally. Stir before serving.

Steps:

• Set oven to 400 degrees.
• Grease an 8-inch square baking dish.
• In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
• Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
• Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
• Make a layer of cooked rice on the bottom of baking dish.
• Spoon spinach/cheese mixture evenly over the rice.
• Top with mozzarella cheese slices, then sprinkle with paprika.
• Bake for 8-10 minutes.
• Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
• Cut into squares, and serve hot.

Steps:

• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly.

Steps:

• Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
• Stir in rice; sprinkle with cheese.
• Simmer, covered, on low heat 5 min.