Southwestern cheesy rice recipe

This recipe for southwestern cheesy rice is simple and quick to make. The result is a hot, cheesy bowl of rice and beans and other delicious Tex-Mex flavors.

I love a recipe that calls for just throwing stuff in a pot. Seriously, this recipe is easy. And cheesy. It’s also meatless, although you could add some cooked chicken or ground beef if you wanted to. Without the meat, it is really filling. The best part, maybe, is that you don’t have to measure anything {except the rice/water ratio} is you don’t feel like it.

I’m often cooking and thinking about washing all the measuring cups and spoons. Then I just go “meh” and guess.

There are really only two steps to this recipe. You might call it the Texas Two Step, but that might be a little cheesy. I learned that one in middle school and have since forgotten it very hard.

This recipe needs only one pot and comes together in about an hour. Before you panic, 45 minutes of that is the rice just simmering. I really prefer brown rice, but regular white rice will work too if that’s what you have. It will also cook much faster – about 20 minutes instead of 45. Brown rice is healthier though, even if cooking it can be a pain. Whole grains. Vitamins.

I’ll stop rambling about the finer details of rice and let you get to cooking.

Southwestern cheesy rice

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 tablespoon butter
• 1 recipe Tex-Mex taco seasoning
• 2 cups cooked black beans (or 1 can, drained)
• 1 cup corn (canned or thawed)
• 1 small onion, diced
• 2 average-sized roma tomatoes, diced and seeds removed
• 1/2 cup shredded monterey jack cheese
• 1 avocado, diced (optional)

Instructions

Step 1:

Combine the rice, water, butter, and taco seasoning in a wide pan with a lid. You are going to be adding more ingredients, so don’t pick your go-to rice pot.

Bring the ingredients to a boil and then turn the heat way down to low. Put the lid on and let that simmer for about 45 minutes. Try to avoid peeking a lot, but also don’t let the rice burn and stick to the bottom of the pan.

Step 2:

When the rice is ready, add the beans, corn, onion, and tomato. Stir it all together and let it simmer until everything is warm and the onions are starting to get soft. That’s about 10 minutes.

Stir in the cheese and let it melt.

Serve it hot, topped with avocado if you like. You could also add salsa, sour cream, and more cheese.

 

Southwestern cheesy rice recipe

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Ingredients

• 1 cup brown rice
• 2 cups water
• 1 tablespoon butter
• 1 recipe Tex-Mex taco seasoning
• 2 cups cooked black beans (or 1 can, drained)
• 1 cup corn (canned or thawed)
• 1 small onion, diced
• 2 average-sized roma tomatoes, diced and seeds removed
• 1/2 cup shredded monterey jack cheese
• 1 avocado, diced (optional)

Instructions

1. Combine the rice, water, butter, and taco seasoning in a wide pan with a lid.
2. Bring the ingredients to a boil and then turn the heat way down to low. Put the lid on and let that simmer for about 45 minutes. (For white rice, 20 minutes)
3. When the rice is ready, add the beans, corn, onion, and tomato. Stir it all together and let it simmer until everything is warm and the onions are starting to get soft, about 10 minutes.
4. Stir in the cheese and let it melt.
5. Serve hot, topped with avocado if desired.