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This dish is one of my go-to side options when I need something warm flavorful and fast. It brings together the comfort of melty cheese and the bold flavor of green chiles all in just thirty minutes. I often make it alongside grilled meats or tacos for a complete meal that everyone devours.
I first made this after a long workday craving something cheesy and satisfying. Since then it has become our favorite quick side especially on taco night.
Ingredients
- Long grain white rice: adds fluffy texture and holds flavor well look for quality grains that are uniform and unbroken
- Olive oil: helps toast the rice for deeper flavor but neutral oil or butter also work well
- Water or chicken broth: use broth for more depth and richness especially if serving with grilled meats
- Tomato paste: adds body and tang check for no added sugar
- Onion powder and garlic powder: offer quick consistent flavor use fresh onion and garlic if you want to go the extra step
- Canned green chiles: bring mellow heat and aroma opt for fire roasted if available
- Mexican cheese blend: melts beautifully for creamy texture look for fresh shreds not prepackaged if possible
- Salt and cilantro: enhance final flavor adjust to your taste
Step-by-Step Instructions
- Toast the Rice:
- Heat olive oil in a large saucepan over medium high. Add rice and stir frequently for about five to seven minutes until it turns lightly golden and starts to smell nutty. This step builds rich base flavor.
- Simmer with Flavor:
- Lower the heat to low. Pour in water or broth stir in tomato paste green chiles onion powder and garlic powder. Mix until combined. Cover with a lid and simmer gently for seventeen to twenty minutes checking occasionally and stirring gently to prevent sticking.
- Cheesy Finish:
- When the liquid is absorbed and rice is tender remove the lid. Season with salt. Stir in the cheese until melted and creamy. Garnish with chopped cilantro if using. Serve hot straight from the pot.
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I absolutely love how the green chiles mellow out during simmering. They remind me of summers in New Mexico where we’d roast peppers fresh and mix them into everything. This version captures that same spirit with minimal work.
Storage Tips
Let the rice cool completely before storing. Place in an airtight container and refrigerate for up to four days. To reheat add a splash of broth or water and microwave covered or gently warm on the stovetop over low heat stirring to loosen.
Ingredient Substitutions
If you do not have Mexican cheese blend try Monterey Jack cheddar or pepper jack for more kick. Tomato sauce can replace tomato paste in a pinch but reduce the added liquid to avoid sogginess. For extra richness cook with a bit of butter along with the oil.
Serving Suggestions
Serve this with grilled steak tacos enchiladas or even as a stuffing for bell peppers. It also works as a burrito filling or topped with a fried egg for brunch. The flavors are versatile enough to fit many meals.
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Cultural Notes
This rice is inspired by classic Mexican arroz con queso with the comforting twist of American style cheesy casserole. The combination of toasted rice and melted cheese brings together traditions from both sides of the border in a homey satisfying way.
Frequently Asked Questions About Recipes
- → Can I use a different type of rice?
Yes, you can substitute with another type of rice, but cooking time may vary. Check the package instructions for adjustments.
- → Is it necessary to toast the rice?
No, toasting is optional. You can skip it by rinsing the rice well and starting directly with the simmering step.
- → What cheese works best?
A Mexican blend is ideal, but you can also use Monterey Jack, cheddar, pepper jack, or queso Oaxaca for a different melt or flavor.
- → Can I make it spicier?
Absolutely. Swap mild green chiles with diced jalapeños or a hotter variety to increase the heat level.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to loosen it up.