Fiesta Cheese Rice
"I usually serve this spicy rice side dish alongside chicken enchiladas or tacos for a great Mexican meal," writes Sarah Rodefeld of Maud, Oklahoma.
Ingredients
- 3 cups uncooked instant rice
- 3 cups water
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 tablespoon chicken bouillon granules
- 3/4 cup sour cream
- 1-1/2 cups shredded cheddar cheese, divided
Reviews
I had remembered this dish from 15 years ago, but couldn't remember how to make it. I'm so glad I finally found it again!
I've been making this for years since I got the issue in 2002 and I love it! I've added a bit more spice to it sometimes but the original is awesome too! One of my faves! Thank you to the original submitter! - Jamie/indiana
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This was so tasty, plus easy and quick to make. I needed something that would go together fast to accompany meat on one of my nights when i was uninspired but tired of the same old same old same old......filled the bill wonderfully! This would be great with Mexican food too.
This was so easy and delicious. I actually cooked in my Turbo Cooker because I do not prefer microwave but I used 10 minute brown rice and 75% reduced fat cheddar and added a cup of baby carrots, a small onion, chopped and two cloves of minced garlic to round it off. Served it with boneless pork chops and was amazed how the flavors popped! I would definitely make this again and again.