This cheese-filled recipe was a quick one I threw together recently for dinner. For a last minute effort it was luckily quite tasty! Half of us had tortilla chips to scoop up bites and the other half of the diners folded some up inside a warmed flour tortilla, with salsa and sour cream.
Cheesy Taco Rice Bake
35 minutes prep. 12 minutes to cook.
14oz. can diced tomatoes with green chilies (like Rotel)
1 c. water
2 c. jasmine rice
3 cups Mexican blend shredded cheese, divided
1/2 c. taco sauce
1 tsp cumin
1 tsp salt, divided
1 tsp black pepper, divided
Preheat the oven to 350 degrees F.
Combine the diced tomatoes (do not drain) with the 1 cup of water in a large saucepan. Bring to a boil. Reduce heat to low and stir in the jasmine rice. Cover and let cook for 15 minutes until rice is done. Remove from heat.
Spray a 9″ x 13″ casserole dish with nonstick cooking spray. Spread half of the cooked rice into the dish. Sprinkle 1-1/2 cups of the Mexican blend cheese evenly over the rice. Sprinkle the cumin, 1/2 tsp. of salt and 1/2 tsp. black pepper over the cheese. Spread the remaining rice over the top of the cheese. Spoon the taco sauce evenly over the rice and then top with the remaining 1-1/2 cups of cheese. Sprinkle the remaining salt and pepper over the top.
Bake for 10 minutes. Switch the oven over to the broiler setting – broil for 1-2 minutes until the cheese on top is bubbling.
Serve with tortilla chips or warm flour tortillas.
Makes 6 servings.