225 rice chile cheese rice Recipes
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shredded zucchini, sliced green onions, hot cooked rice and9 Moreshredded zucchini, sliced green onions, hot cooked rice, shredded monterey jack cheese with jalapeno peppers, canned chopped green chiles, salt, black pepper, fat-free sour cream, flour tortillas, shredded iceberg lettuce, diced tomato, bottled salsa13 ingredients
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olive oil and11 Moreolive oil, boneless skinless chicken breasts , cut crosswise into 1/2-in.-wide strips, coarse kosher salt, freshly ground black pepper, onion, chopped, garlic cloves, minced, jalapeno chiles, seeded and finely chopped, grain white rice, chicken broth, whole green chiles, drained and chopped, grated monterey jack cheese, cilantro leaves, coarsely chopped12 ingredients
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olive oil, white onion, minced, grain white rice, water and6 Moreolive oil, white onion, minced, grain white rice, water, ears white corn , kernels removed or 2 cups frozen white corn, thawed, kosher salt, fresh ground black pepper, poblano chiles , charred, peeled, stemmed, seeded, and chopped, mexican crema or 1/4 cup sour cream, monterey jack cheese52 min, 10 ingredients
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Chile-Cheese Ricehot cooked rice, carton commercial sour cream, salt and3 Morehot cooked rice, carton commercial sour cream, salt, monterey jack cheese, cubed, chopped green chiles, undrained, shredded monterey jack cheese6 ingredients
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Rice Cooker Chile Cheese Ricewhite rice (use rice cooker cups) and6 Morewhite rice (use rice cooker cups), chicken broth or water or vegetable broth, diced green chilies, onions, diced, garlic, monterey jack cheese, shredded, margarine25 min, 7 ingredients
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Chile and Cheese Rice (Marcela Valladolid)olive oil, white onion, minced, grain white rice, water and6 Moreolive oil, white onion, minced, grain white rice, water, ears fresh corn , kernels removed or 2 cups frozen corn, thawed, kosher salt, freshly ground black pepper, poblano chiles , charred, peeled, stemmed, seeded, and chopped * see cook s note, mexican crema or sour cream, grated monterey jack cheese53 min, 10 ingredients
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Poblano Chile Casserole With Corn And Cheesepoblano chile casserole with corn and cheese and24 Morepoblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.20 min, 25 ingredients
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Dorothee Polson's Rice Chile Verdedairy sour cream (2 cups), chopped green chilies, salt and3 Moredairy sour cream (2 cups), chopped green chilies, salt, cooked rice , cooked in salted water, jack cheese, coarsely grated, grated parmesan cheese42 min, 6 ingredients
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Layered Chile, Cheese, & Roasted-Corn Dippinto beans, drained, rinsed, and divided, ground cumin and12 Morepinto beans, drained, rinsed, and divided, ground cumin, hot sauce, black pepper, fat free cream cheese, kernel corn, drained, garlic cloves, minced, cooked basmati rice or 2 cups other long-grain rice, minced fresh cilantro, chopped green chilies, bottled salsa, shredded reduced-fat sharp cheddar cheese (2 oz), baked corn tortilla chips (about 8 oz)1 hour , 14 ingredients
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Green Chile And Cheese Ricecream of chicken soup, diced green chilies and8 Morecream of chicken soup, diced green chilies, shredded cheddar cheese, sliced green onion, sour cream, milk, cooked white rice, diced cooked chicken, salsa, avocado slices30 min, 10 ingredients
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Chicken and Rice Chile Verdechicken bouillon cube, vegetable oil cooking spray and8 Morechicken bouillon cube, vegetable oil cooking spray, chicken thighs , about 1 1/2 lb, onion, chopped, garlic clove, minced, calrose rice, diced green chilies, oregano, crumbled, frozen green pea, thawed, monterey jack cheese, shredded1 hour , 10 ingredients
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Rice With Olives And Green Chile Pepperswhite rice, water, sliced black olives, diced green chiles and4 Morewhite rice, water, sliced black olives, diced green chiles, sour cream, shredded monterey jack cheese, shredded cheddar cheese, paprika8 ingredients
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