Easy Cheesy Spanish Rice

I love being able to help people out, so when someone asked for our Easy, Cheesy Spanish Rice recipe, I excitedly said, “Sure!”

My kids love this rice.  They cheer every time I make it and fight over the leftovers – of which there’s never much.  It’s easy to throw together, full of flavor, and makes a great side dish.  We love to eat it alongside tacos, enchiladas, nachos, or just beside a big taco salad.

Everyone in our house loves rice, so I tend to make a double batch each time we make it.  That means we’re ending up with a large bowl of this Spanish rice, but that’s okay – it’s good and moist, so it reheats well.  Not that there is much of this left – we usually eat the majority of it.

I make this rice in my rice cooker; I bought this appliance at a great discount last year after struggling to cook different varieties of brown rice properly.  The procedure should work just the same, however, for preparing regular not-minute rice.

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Easy Cheesy Spanish Rice

Ingredients

• rice
• chicken stock
• water
• olive oil
• salsa
• shredded cheese (Monterey Jack, Colby Jack, or cheddar)

Instructions

1. Measure your rice directed.
2. Add 1 tablespoon of olive oil.
3. Replace 1/2 of the water with chicken stock.
4. Add 1/2 c. of salsa.
5. Replace the remaining missing liquid with water.
6. Cook as directed.
7. Stir in 1/2 - 3/4 c. of shredded cheese.
8. Cover rice again, let sit for 2-3 minutes or until cheese is melted.
9. Serve hot.

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