Easy Cheesy Santa Fe Rice!

This is a really quick and easy side dish that goes great with any type of Mexican food...tacos, fajitas, enchiladas, whatever!   You can also add some meat to it and make it more of a main dish casserole. 

Here is all you need for this tasty side dish:

2 cups instant rice
2  1/2 cups water
2 Tbs. butter or vegetable oil
1 can Rotel tomatoes (use mild if you don't like too much heat)
1 envelope of dry onion soup mix
1 Tbs. taco mix
1/4 tsp. garlic powder
1/4 tsp. black pepper
dash of hot sauce (optional if you like more heat)
2 cups Mexican blend or cheddar cheese, shredded

***If you want to make this into a main dish casserole you can add 1lb. browned ground chuck, 1 lb. browned sausage, or 2 cups diced cooked chicken after you microwave the rice and before you add the cheese topping. 

In a 2 quart casserole mix all of the ingredients except the cheese.  Microwave covered on high for about 3 minutes.  Carefully remove the lid and stir around to mix again.   Microwave on high for another  2 1/2 - 3 minutes, depending on your microwave power.  

 Remove from microwave and stir again.  If you are adding meat, add it now.   The rice should still be moist.  If it seems too dry, add another 1/2 cup water and stir.  Not all rice is created equal and some of it really sucks up the liquid, others not so much.

 Top with the shredded cheese and place in a 350 degree oven for about 15 minutes or until the cheese is melted.  

Easy Cheesy Santa Fe Rice!

1 comment:

  1. This sounds so good but I cannot stand instant rice. I wonder what modifications (water and time) would be needed in order to use regular white rice?



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