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Cheesy Tex-Mex Rice

I'm just going to say it up front: the key to this whole dish is the cheese. (Isn't it always?) Cooked long and slow, this cheese melts into the rice and forms a crust on the bottom of the pan. The whole dish becomes infused with rich, smoky, caramelized cheddar, which a taste that's just this side of heaven.
10 Servings -
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Servings:10  | Calories:200 | Total Fat:7g  | Chol:18mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 4g
20 %
Total Carb 28g
9 %
Fiber 1g
4 %
Sugars 2g
Cholesterol 18mg
6 %
Sodium 942mg
39 %
Protein 7g
14 %
45% Rice
34% Cheddar cheese
13% Others combined
6% Corn
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


Cheesy Tex-Mex Rice with Olives and Green Peppers
4 cups cooked and cooled rice (either brown or white rice is equally good here)
1 1/2 cups (6 oz) cheddar cheese
1 green pepper, diced small
1 16 oz can diced tomatoes and their juices (I like roasted tomatoes in this recipe)
1 cup fresh or frozen corn
1 2.25 oz can black olives, minced (about 1/2 cup minced)
1-3 teaspoons chili powder, to taste
1-3 teaspoons salt, to taste

Directions : View recipe directions on
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