Monday, January 21, 2013

Cheesy Mexican Rice - Pantry Meal

As our 2013 Pantry Challenge winds down, I'm highlighting some of our favorite pantry recipes. Some are old favorites and some are new ones we discovered this month while cleaning out the pantry and freezer.

This is a great pantry meal.  You can substitute any type of protein or leave it out all together.  Don't have Rotel, use tomato sauce and green chiles or chopped jalapenos.  Use any type of cheese you have on hand, cheddar, jack, pepper jack.  This is a very forgiving recipe.  It also makes a lot, so you will have leftovers for another  meal or lunches during the week.  We like to top it with salsa and sour cream. 

Cheesy Mexican Rice

1 T vegetable oil
1 c long grain white rice
1 can (16oz) chicken broth
1/2 - 1 c water
1 can Rotel
1/2 onion, minced
2 cloves garlic, minced
1/2 t salt
1/2 t ground cumin
1/4 t chili powder
small can corn, drained
1/2 can black beans, rinsed and drained
1 pound ground beef, cooked and drained
1 1/2 c shredded colby jack cheese

Heat oil in a large skillet over medium heat.  Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance -- about 5 minutes. 

Stir in chicken broth, water, Rotel, onion, garlic, salt, cumin and chili powder.  Bring to boil, reduce to low.  Cover and simmer until rice is tender, about 25 minutes, stirring occasionally.  Add corn, beans and beef.  Cook until heated through.  Top with cheese, heat until cheese is melted. 

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