Cheesy Mexican Rice

Cheesy Mexican Rice

Who can believe it’s already September? The years seem to go faster and faster every year. Alexis started third grade today. How is it possible that she’s even old enough to be in third grade?

But I digress…

On Sunday afternoon we had some friends over for a Tex Mex feast. We had spent the Sundays before Memorial Day and the 4th of July together, so I decided we needed to make it a trifecta with Labor Day and invited them over for an early dinner. The kids played, we talked, we ate, we had fun! That’s what friends are for.

Over the next few weeks I’ll be sharing some of the recipes from Sunday. You’ll see queso, sour cream enciladas and a fabulous Triple Chocolate Ganache Cake that is so sinful you might just gain five pounds looking at the screen! I’ve also got a roasted vegetable enchilada recipe that I made a month ago or so, along with Cheesy Potato skins and honey butter. You’ll want to stay tuned for the queso and Chocolate Ganache Cake alone, but the other recipes are lovely too!

I love Mexican themed foods. My dishes are most likely labeled more Tex Mex than Mexican, but I use the terms interchangeably depending on my mood. This dish is the very epitome of comfort food…It’s warm, hearty and extremely satisfying. Plus it’s a little spicy, which is always a good thing in my book! It makes the perfect side dish to a Tex Mex/Mexican feast. Try it, you’ll like it!

What You’ll Need:
2 cups of uncooked rice (Note: You can use whatever kind of rice you like. I usually use jasmine or brown rice. I used jasmine this go around)
Extra virgin olive oil
1 bell pepper, chopped (Note: Use what ever color you like.)
1 onion, chopped (Note: Again what ever type you like. I usually use red onion, but this go around I used Vidalia instead.)
3 cups of creamed corn (Note: I used some I had made myself, but you could substitute two cans of creamed corn if you like.)
1 can of Rotel, undrained
1 – 6 ounce can of fired roasted peppers, chopped
1 – 8 ounce package of cream cheese, cut in to cubes and softened
1 cup of Colby or cheddar
1 cup of Monterrey Jack
Sea salt
Finely ground black pepper
More cheddar, Colby and/or Monterrey Jack Cheese for topping

In a large stock pot cook rice according to package directions and set aside.

Preheat oven to 375 F.

In a large skillet saute bell pepper and onion in a little extra virgin olive oil until tender.

Once onions and peppers are tender stir in a generous pinch of sea salt, some finely ground black pepper, creamed corn, fired roasted peppers and Rotel and stir until mixed.

Add cream cheese, Colby or Cheddar and Monterrey Jack cheese to the vegetable mixture and stir until melted and thoroughly combined throughout the vegetables.

Pour vegetable and cheese mixture in to the stock pot with the cooked rice and stir until combined.

Spray a 13 X 9 inch dish with non-stick spray or brush with olive oil. Pour the mixed vegetable mixture into the dish and spread it out to fill the dish. Bake in a preheated oven for 30 minutes.

Remove from oven and top with shredded Colby, cheddar and/or Monterrey Jack cheese(s) and place back in the oven for 5-10 minutes until cheese is melted and bubbly.

Remove dish from oven and let sit 5-10 minutes before serving.

Cheesy Mexican Rice

Notes: If you can’t find Rotel you could use a small jar of salsa instead, but the Rotel gives it a better over all flavor. This makes great leftovers too!

Leave a Reply

Your email address will not be published. Required fields are marked *