759 rice with corn and cheese Recipes

uncooked rice, diced tomatoes with green chilies (ro-tel), chicken broth, black beans, sweet corn (optional), cheese (optional)

cream of mushroom soup, frozen seasoned mixed vegetables, garbanzo beans, corn, spanish rice, shredded cheese

chive & onion cream cheese, egg, lightly beaten, minute cooked white rice, corn mixed with chopped peppers, red and green, drained, shredded mexican cheese, divided, chopped fresh cilantro

onion, chopped, oil (i use extra virgin olive ), cooked rice, cooked ham, diced, broccoli florets, steamed, corn, milk, cream of mushroom soup, salt, pepper, garlic powder, cheddar cheese, shredded (i prefer extra-aged ), fine breadcrumbs, parmesan cheese (use breadcrumbs if you don tsp have parm on hand), butter, melted or 1/4 cup margarine

cooked short-grain rice (sushi), cheese (american , cheddar, colby or other orange colored cheese), egg

uncooked long-grain rice, butter or 2 tbsp margarine, green bell pepper, chopped, onion, chopped, cream-style corn, mexican-style corn, drained, whole kernel corn, drained, rotel diced tomatoes with green chilies, undrained, velveeta mexican cheese, cubed, salt , to taste, pepper , to taste, shredded cheddar cheese

cooked brown rice, corn kernels, onion, finely chopped, fat-free cheddar cheese, shredded, skim milk, salt, chili powder (to taste), black pepper, paprika

poblano 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.

ground beef, cooked and drained, cheddar cheese soup, taco seasoning mix, water, quick-cooking rice, corn, drained, grated cheese, tortilla chips, crushed

frozen mixed vegetables, thawed, frozen green peas, thawed, frozen whole kernel corn, thawed, cream of mushroom soup, instant rice, velveeta cheese, cubed, milk, butter, melted, seasoning salt (for no salt) or 1 tsp mrs. dash seasoning mix (for no salt)

cooked brown rice, corn, chickpeas, jalapeno pepper, red bell pepper, red onion, cucumber, cilantro, cumin, coriander, cardamom, feta cheese, lemon, olive oil, salt, pepper

cooked chicken, green pepper, diced, onion, diced, corn, drained, salsa, chicken broth, minute brown rice, shredded cheese

chicken breast, boneless and skinless, cream of chicken, water, rice, uncooked, cheese, shredded, onion powder, pepper, lemon pepper, chopped veggies (broccoli, carrots, corn, cauliflower, etc) optional

cooked rice, grated jack, corn kernels, frozen or canned, milk, sour cream, sliced scallion, roasted red peppers, drained, patted dry and diced, jalapeno or serrano, seeds removed and minced, optional, salt and cayenne pepper, paprika, for sprinkling

shrimp, peeled and deveined, sriracha asian chili sauce, salt, hot cooked rice, corn, drained, drained and chopped sun-dried tomato packed in oil , reserving oil, shredded italian cheese blend, fresh basil leaf, salt

skinless chicken thighs, skinned, cream of chicken soup, frozen mixed vegetables, thawed (peas, carrots, corn, etc), cooked rice, parmesan cheese (grated or shredded ), fresh thyme , leaves picked and chopped

plain potato chips, cooked rice, roast chicken, cream of chicken a corn soup mix, corn, cheese

uncooked long-grain rice, butter or margarine, green bell pepper, chopped, onion, chopped, cream-style corn, mexican-style corn, drained, whole kernel corn, drained, diced tomato and green chiles, undrained, mild mexican pasteurized prepared cheese product, cubed, salt, pepper, shredded cheddar cheese