Cheesy Mexican Rice


This past weekend we were so blessed to have my step-daughter and granddaughter staying with us. 
She is one hard working momma and I know that she doesn't get to do a lot of home cooking, so I wanted to make her something special. 
I asked her what she would like, and she declared MEXICAN!
I knew instantly what I was going to make for her!
My delicious, Date Night In Enchiladas and this AMAZING Cheesy Mexican Rice!

I know you are going to flip over how good it is, and I can't wait to show you how I did it! 



Cheesy Mexican Rice:
*Prep Time:  20 min. *Cook Time:  20 min. *Difficulty:  Easy  *Servings:  4-6

Ingredients:
  • 2 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup white rice
  • 2 tbsp. tomato paste
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • Salt and pepper to taste
  • 1 3/4 c. chicken stock
  • 15-ounce can black beans, rinsed and drained
  • 1 c. grated sharp Cheddar
  • Black Olives, chopped
  • Cilantro
 Tools:
  • Dutch Oven or Heavy Pot
  • Chef's Knife
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Wooden spoon
  • Colander
Pre-heat oven to 375 degrees.



To begin, place your pot over medium/high heat,
and add the oil.


When the pot is hot, add the onions and cook until
soft and translucent.


Now add the garlic and cook until you smell it coming from the pan.


Time to add the tomato paste and...


Rice.
Stir it around until all the rice is coated.


Add your spices to the pot and stir.


Now add the chicken stock and...


Black beans.


Bring to a boil.
Lower to a simmer.


Cover and let cook for 15 minutes or until rice is cooked through.


Once the rice is fully cooked, fluff with a fork,
cover with grated cheddar cheese and chopped black olives.


Place the lid back on the pot, and place into a 375 degree oven
for 15 minutes.
Then remove the lid, and allow it to cook for another 5.

Sprinkle with the chopped cilantro for freshness.


And there you have it folks! 

This is a OUT-OF-THIS-WORLD, KNOCK-YOUR-SOCKS OFF kind of dish!
Even the pickiest eater in your home will devour it.

Want to make this into a one pot meal?
Double the ingredients and add a little shredded chicken! 

You can't go wrong!!

So give this a try tonight!
And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


Cheesy Mexican Rice:
*Prep Time:  20 min. *Cook Time:  20 min. *Difficulty:  Easy  *Servings:  4-6

PRINTABLE RECIPE

Ingredients:

  • 2 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup white rice
  • 2 tbsp. tomato paste
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • Salt and pepper to taste
  • 1 3/4 c. chicken stock
  • 15-ounce can black beans, rinsed and drained
  • 1 c. grated sharp Cheddar
  • Black Olives, chopped
  • Cilantro
 Tools:
  • Dutch Oven or Heavy Pot
  • Chef's Knife
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Wooden spoon
  • Colander
 Directions:
  1. Pre-heat oven to 375 degrees.
  2. Place pot over medium/high heat and add oil.
  3. When pot is hot, add the onions and cook until soft and translucent.
  4. Add the garlic and good until you smell is coming from the pan.
  5. Add the tomato paste.
  6. Add the rice.
  7. Stir until all the rice is coated.
  8. Add the spices.
  9. Add the chicken stock.
  10. Bring to a boil, lower to a simmer, cover, and cook for 15 minutes until rice is cook.  (Stir occasionally)
  11. Once rice is cooked, fluff with a fork, cover with shredded cheddar cheese and chopped olives.
  12. Put the lid back on the pot, and place in the pre-heated oven for 15 minutes.
  13. Then remove lid and allow rice to cook for 5 more minutes.
  14. Serve and Enjoy!

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