Tex Mex Rice N Cheese

Get ready to add a bold and cheesy twist to your weeknight meals with this irresistible Tex Mex Rice N Cheese! Packed with vibrant flavors, this one-pan wonder combines fluffy long-grain rice simmered in savory broth with sautéed onions, bell peppers, and a medley of black beans, corn, and zesty diced tomatoes with green chilies. Aromatic spices like chili powder, cumin, and paprika bring the unmistakable Tex-Mex flair, while a generous layer of melted cheddar cheese takes it to indulgent heights. Ready in just 40 minutes, this recipe is perfect as a hearty main course or a crowd-pleasing side dish. Garnish with green onions and cilantro for a fresh finish, and enjoy a comforting dish that’s bursting with flavor! Perfect for busy weeknights, Tex-Mex-inspired dinners, or family gatherings.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium bell pepper, diced (any color)
• 3 cloves garlic, minced
• 1 14.5-ounce can canned diced tomatoes with green chilies (e.g., Rotel)
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cups shredded cheddar cheese
• 0.25 cup sliced green onions (optional, for garnish)
• 0.25 cup chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Set aside.

Step 2

In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rice, reduce to a simmer, cover, and cook for 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let sit covered for an additional 5 minutes.

Step 3

While the rice cooks, heat the olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Add the canned diced tomatoes with green chilies, black beans, and frozen corn to the skillet. Stir to combine.

Step 7

Season the mixture with chili powder, cumin, paprika, salt, and black pepper. Stir well and let the mixture simmer for 5-7 minutes, stirring occasionally.

Step 8

Once the rice is ready, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir to combine all the ingredients evenly.

Step 9

Sprinkle the shredded cheddar cheese evenly over the top of the rice mixture. Cover the skillet and let it sit for 2-3 minutes over low heat until the cheese is melted and bubbly.

Step 10

Optional: Garnish with sliced green onions and chopped fresh cilantro before serving.

Step 11

Serve warm as a main dish or as a flavorful side to your favorite Tex-Mex entrees.

Nutrition Facts

Serving size	2181.8 grams (2181.8g)

Amount per serving	% Daily Value*
Calories	1923

Total Fat 88.70g	114%
Saturated Fat 41.80g	209%
Polyunsaturated Fat 2.70g
Cholesterol 182mg	61%
Sodium 5287mg	230%
Total Carbohydrate 203.40g	74%
Dietary Fiber 40.40g	144%
Total Sugars 27.20g
Protein 87.70g	175%

Vitamin D 0IU	0%
Calcium 1580mg	122%
Iron 16mg	90%
Potassium 2698mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 17.9%

Carbs: 41.5%