Cheesy Skillet Tex-Mex Rice
Cheesy Skillet Tex-Mex Rice requires roughly 45 minutes from start to finish. For 55 cents per serving, you get a side dish that serves 8. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 153 calories. A mixture of red bell pepper, fresh corn, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. 8310 people were impressed by this recipe. It is brought to you by Cinnamon Spice and Everything Nice. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an amazing spoonacular score of 89%. If you like this recipe, you might also like recipes such as Cheesy Tex-Mex Chicken Pasta Skillet, Cheesy Tex-mex Rice, and Easy Chicken Fajitas with Cheesy Enchilada Rice + Tex-Mex Special Sauce.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup minced black olives
4 cups cooked and cooled brown or white rice (1 cup uncooked)
1 (16-ounce) can petite-diced tomatoes and their juices
1 - 2 teaspoons chili powder, to taste
coarse salt and fresh black pepper, to taste
1 cup fresh or frozen corn
1 tablespoon olive oil, plus more for greasing pan
1 red or green bell pepper, diced small
Equipment:
frying pan
bowl
spatula
Cooking instruction summary:
In a large cast-iron or nonstick skillet heat the oil over medium low heat and saute the pepper with a dash or two of salt and pepper until tender. Allow to cool.In a large bowl mix together all the ingredients lightly mashing the tomatoes against the bowl and starting with one teaspoon of chili powder, 1/2 teaspoon salt and a few cracks of black pepper.Heat the same skillet over medium-low heat and lightly grease. Add the rice mixture and cook 20 - 25 minutes scraping the rice up off the bottom with a metal spatula every 5 minutes or so. The goal is to get some crusty, brown (but not burnt) bits. Taste and season if needed halfway through. Serve hot, warm or at room temperature.
Step by step:
1. In a large cast-iron or nonstick skillet heat the oil over medium low heat and saute the pepper with a dash or two of salt and pepper until tender. Allow to cool.In a large bowl mix together all the ingredients lightly mashing the tomatoes against the bowl and starting with one teaspoon of chili powder, 1/2 teaspoon salt and a few cracks of black pepper.
2. Heat the same skillet over medium-low heat and lightly grease.
3. Add the rice mixture and cook 20 - 25 minutes scraping the rice up off the bottom with a metal spatula every 5 minutes or so. The goal is to get some crusty, brown (but not burnt) bits. Taste and season if needed halfway through.
4. Serve hot, warm or at room temperature.
Nutrition Information:
covered percent of daily need
