Mexican Rice

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 6
  • About This Recipe

    “Southern Living; this is atypical. More creamy, cheesy than spicy tomatoey. I serve it with my sloppy-gloppy chicken enchiladas.”

    Ingredients

  • 2cupscooked rice
  • 1 (10 1/2 ounce) cans cream of celery soup
  • 1 (4ounce) cans chopped green chilies, drained
  • 1/2 cupshredded sharp cheddar cheese
  • 1/2 cupshredded monterey jack cheese
  • 1/2 cupsour cream
  • 3/4 teaspoongarlic powder
  • 1/2 teaspoonground cumin
  • extra shredded sharp cheddar cheese
  • Directions

  • Mix together first 8 ingredients.
  • Spoon mixture into a greased 1 1/2 quart baking dish.
  • Bake uncovered at 325 degrees for 20 minutes.
  • Top with cheese.
  • Bake an additional 5 minutes.
  • Reviews

  • “Simply the best. Very rich and creamy. The cheeses make this incredible but the cumin is really the star of this dish. Deserves more than 5-stars in my opinion. My family loved it as well. Thanks for a most delicious recipe.”

  • “Hands down, this is the best rice dish I have ever made.Didn’t have any sour cream, so I substituted homemade buttermilk ranch dressing, which was about the same consistency.Absolutely delicious.Thanks so much for posting.”

  • “Another great one. I made this to go with your chicken enchiladas. The perfect side dish. Very cheesy and the cumin flavor was a real stand-out along with the green chilies. Easy to make too. Thanks Nurse Di. We sure do like your stuff.”

  • “This was a hit with my family! We aren’t really crazy about celery so I used cream corn and extra sour cream!”

  • “This is an excellent rice dish that I served with our sizzling fajitas. Rich and creamy, yes, but also zesty with the flavor of cumin. Would go great with any mexican entree. Good to the last bite and there weren’t any left-overs. “

  • “This made a quick main dish by using leftover rice and baked chiken. I’ll be using this recipe a lot.”

  • “I was skeptical about the amount of rice not being enough to feed 4 people but it was plenty and the dish was simply wonderful.The flavor of the seasonings and the cheeses are great. Very easy to make too. I used this as a side to Larry’s Black Bean Tacos #575121 and it was a 5 star meal. Thanks for sharing.”

  • “I made this rice dish as an afterthought for our Mexican menu. It turned out to be the most talked about and raved over dish. I liked it because it is more creamy-cheesy, and has no tomato sauce in it like the kind you usually get in restaurants. The cumin and garlic gave this a perked up flavor, too. Thanks Nurse Di.”

  • “Nice dish.Made it exactly as written.Reminded me of a Mexican-style risotto – yum!Thanks for posting.”

  • “This was simple; a bit bland but an excellent side for a fully flavored main course.Next time I might add 1/4 cup cream to make it creamier!I topped it with a drizzle of salsa before I put it in the oven the first time!”

  • “Very addicting.Kept taking more bites.Had to cook mine longer but very good.”

  • “Loved this with Linda’s Mexican Meatloaf!This was thick and cheesy and delicious!”

  • “Simply delicious!”

  • “well based on the reviews i’m reluctant to post this review, but the three of us who had this recipe, all agreed it was very bland and left a lot to be desired, other than enjoying the extra cheese 🙂 We did follow the recipe to a ‘T’ , so i’m not sure why our results were so different from others. Hopefully others will continue to have better luck :)”

  • “Delicious!!!!! I followed the recipe exactly as posted and there was not a grain of rice left after dinner….It was so good..I will definitley make this again and again…THANK YOU for posting!!!!!”

  • “I have been wanting to try this rice for awhile and tonight was the night.It was very easy to make and tasted wonderful – just what I was hoping for!I ended up using 3 cups of cooked basmati rice instead of 2 since that is what I had and also used cream of chicken soup instead of celery.Love it!Will definitely make again.Thanks for posting!”

  • “Not your typical Mexican Rice, but it is so good non the less!We had it with Mexican Fried Steak with tomatoes, spices and onions, and it was a great combination of flavors on our dish!”

  • “Yummy- found this posted under Southwestern Skillet Chicken as a side.I love cheesy rice, this hit the spot.I didn’t use quite the whole can of soup and used 2 1/2 cups cooked rice.”

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