Best 16 Fiesta Rice Recipes

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**Fiesta rice**, a vibrant and flavorful Mexican-inspired dish, is an explosion of colors and tastes that will enliven any gathering. This one-pot meal is incredibly versatile, allowing for customization with various proteins, vegetables, and seasonings to suit your preferences. Fiesta rice is not just delicious but also incredibly easy to make, perfect for busy weeknight dinners or casual get-togethers. With its zesty blend of spices, tender rice, and an array of colorful ingredients, fiesta rice is sure to become a family favorite.

**Within this article, you'll find a collection of tantalizing fiesta rice recipes that cater to different dietary preferences and tastes:**

* **Classic Fiesta Rice:** Experience the traditional flavors of fiesta rice with this classic recipe. It features a medley of bell peppers, corn, black beans, tomatoes, and a zesty blend of spices, all simmered together until the rice is fluffy and the flavors meld perfectly.

* **Vegetarian Fiesta Rice:** For a meatless fiesta rice option, this recipe swaps out the chicken or beef for a hearty combination of black beans, corn, and bell peppers. It's equally flavorful and packed with nutrients, making it a wholesome and satisfying meal.

* **Chicken Fiesta Rice:** If you're a chicken lover, this recipe is for you. Tender chicken breasts are seasoned and seared to perfection before being combined with rice, vegetables, and a flavorful sauce. The result is a delightful harmony of textures and tastes.

* **Beef Fiesta Rice:** Craving something more substantial? This beef fiesta rice recipe uses ground beef for a protein-packed meal. The ground beef is seasoned and cooked with a blend of spices, then combined with rice, vegetables, and a savory sauce for a hearty and satisfying dish.

* **One-Pot Fiesta Rice:** Short on time? This one-pot fiesta rice recipe has you covered. Simply combine all the ingredients in a single pot, bring to a boil, then reduce heat and simmer until the rice is tender. It's a quick and easy way to enjoy a delicious and satisfying fiesta rice meal.

No matter which recipe you choose, fiesta rice is sure to be a hit at your next gathering. Its vibrant colors, tantalizing aromas, and delightful flavors will make it a favorite among family and friends. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure to create a fiesta of flavors with these exciting fiesta rice recipes!

Check out the recipes below so you can choose the best recipe for yourself!

FIESTA RICE AND BEAN SALAD



Fiesta Rice and Bean Salad image

My entire family loves this salad-especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. -Diane Lynch, Sugar Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 11

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 bunch green onions, chopped
1 small sweet red pepper, chopped
1 small sweet orange pepper, chopped
1/2 cup minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat Italian salad dressing
1 tablespoon lime juice
1/4 teaspoon pepper

Steps:

  • Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 155 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

FIESTA CHICKEN WITH BARLEY AND BROWN RICE (CROCK POT)



Fiesta Chicken With Barley and Brown Rice (Crock Pot) image

I came up with this when I couldn't decide between chicken cacciatore or something more Tex-Mex. I also wanted a "real" meal without having to work too hard at it. We really enjoyed this. Other cuts of chicken can be used, although I recommend staying away from boneless skinless breasts because I think they tend to dry out in a slow cooker. Since every one's crock pots heat differently and grains can be tricky to cook in a CP, you may have to fool a little bit with the timing on the rice and barley. You could also make that separately and just add it in at serving time. Cooked the way I did it, it almost had a risotto-like texture to it.

Provided by Vino Girl

Categories     One Dish Meal

Time 7h20m

Yield 3 serving(s)

Number Of Ingredients 13

3 chicken breast halves
1 cup onion, chopped
1 garlic clove, chopped
1 (14 1/2 ounce) can diced tomatoes with mild green chilies, with juice
1 cup tomato juice
1 teaspoon chipotle chile, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/3 cup uncooked medium barley
1/3 cup uncooked medium grain brown rice
fresh ground black pepper, to taste
cheese (optional)
sour cream (optional)

Steps:

  • Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
  • Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
  • Pour tomato juice over the chicken.
  • Sprinkle chicken with cumin, chili powder, and more black pepper.
  • Pour canned tomatoes & green chilis over chicken.
  • Cover and cook on low for 4-5 hours.
  • Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
  • Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
  • Serve with cheese and sour cream, if desired.

FIESTA RICE



Fiesta Rice image

This delicious dish is filled with eye-appealing colors and taste that makes even a large batch disappear fast. It's easy to assemble and pop in the oven.-Rita Wilken, Bloomfield, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 30-36 servings.

Number Of Ingredients 12

2 cups chopped onion
1/4 cup butter, cubed
4 cups uncooked long grain rice
2 cans (6 ounces each) small pitted ripe olives, drained
2 cans (28 ounces each) diced tomatoes, undrained
1 cup chopped green pepper
1 tablespoon salt
1 to 2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon pepper
4 cups water
3 cups shredded cheddar cheese

Steps:

  • In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. , Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.

Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 338mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

FIESTA CHILI BEEF AND RICE



Fiesta Chili Beef and Rice image

This zesty dish creates its own fiesta with every spoonful. Serve with corn tortillas and salsa.

Provided by CHRISTYJ

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 5

Number Of Ingredients 13

2 tablespoons vegetable oil
1 cup white rice
1 cup chopped onion
1 cup chopped green bell pepper
1 ¼ cups water
1 (10 ounce) can red chile sauce
1 (8.75 ounce) can sweet corn
1 tablespoon lemon juice
1 teaspoon salt
1 pound sirloin, cut into 1 inch cubes
1 (15 ounce) can Mexican-style tomato sauce
1 teaspoon ground cumin
1 cup shredded Monterey Jack cheese

Steps:

  • Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
  • Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
  • Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
  • Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

Nutrition Facts : Calories 578.4 calories, Carbohydrate 54.9 g, Cholesterol 80.9 mg, Fat 27.1 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 10.7 g, Sodium 1186.3 mg, Sugar 3.8 g

TILAPIA WITH FIESTA RICE



Tilapia with Fiesta Rice image

I often use my husband's fresh-caught bass or catfish for this recipe, but tilapia, salmon and even chicken will do. -Tarin Hauck, Minneapolis, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 tilapia fillets (6 ounces each)
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1 package (8.8 ounces) ready-to-serve brown rice
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1-1/2 cups salsa

Steps:

  • Place tilapia in a 15x10x1-in. baking pan. Mix chili powder, salt, cumin and pepper; sprinkle over fish. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, prepare rice according to package directions. Transfer to a microwave-safe bowl; stir in beans, corn and salsa. Microwave, covered, on high until heated through, stirring once, 2-3 minutes Serve with fish.

Nutrition Facts : Calories 424 calories, Fat 3g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 874mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 41g protein.

FOIL BAKED TILAPIA WITH FIESTA RICE #RSC



Foil Baked Tilapia With Fiesta Rice #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly steamed Tilapia over colorful Fiesta Rice. A delicious way to prepare fish and the clean up is a breeze.

Provided by gemini08

Categories     < 4 Hours

Time 1h20m

Yield 4 plates, 4-6 serving(s)

Number Of Ingredients 20

4 (4 -6 ounce) tilapia fillets
2 lemons, thinly sliced
1/4 cup sunflower oil
1/4 cup orange juice
4 tablespoons lemon juice
1/4 teaspoon lemon pepper
1 dash Mexican oregano
4 sheets Reynolds Wrap Foil, 12X12, heavy duty
2 cups long grain rice
4 cups water
1 tablespoon sunflower oil
1/2 teaspoon turmeric
salt
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup fresh corn kernels, cooked
1/2 cup canned black beans, drained and rinsed
1 jalapeno, finely diced
1 dash cumin, ground
1 teaspoon chopped cilantro

Steps:

  • Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
  • Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
  • Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
  • Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
  • In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
  • To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. Enjoy!

Nutrition Facts : Calories 674.6, Fat 20.2, SaturatedFat 3.2, Cholesterol 56.7, Sodium 191.4, Carbohydrate 91.1, Fiber 5.4, Sugar 5.4, Protein 32.7

FIESTA RICE SALAD



Fiesta Rice Salad image

You just can't lose with this winning combination of cumin, lime juice, and cilantro. Munch on this for a lovely light lunch, or pair it with your favorite Mexican dish for a super-satisfying dinner.

Provided by Shannon Smith

Categories     Rice Sides

Time 15m

Number Of Ingredients 11

1 can(s) black beans, rinsed & drained
2 c cooked brown rice
1 red or yellow bell pepper, chopped
1 green pepper, chopped
2 stalks celery, chopped
3-4 scallions, sliced
1 c fresh cilantro, chopped
3/4 c salsa
1/3 c italian dressing
juice of 1 lime
1 tsp cumin

Steps:

  • 1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary).
  • 2. Add all other ingredients and mix thoroughly.
  • 3. Refrigerate for 1 hour & serve.

FIESTA CHICKEN AND RICE



Fiesta Chicken and Rice image

From Cook's Country via Skillet Suppers. I've added the chopped fresh cilantro as garnishment. It can be sprinkled either with the green onion slices or in place of. That cilantro is another ingredient I'm hooked, along with Sriracha, chorizo, lemongrass, jasmine rice...

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts (about 1 1/2 pounds)
salt and pepper
1/4 cup vegetable oil or 1/4 cup canola oil
1 cup long-grain rice
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can diced tomatoes, drained
1 green bell pepper, chopped medium
1 1/4 cups low sodium chicken broth
1 cup shredded mexican-style cheese
4 green onions, thinly sliced
fresh cilantro (optional)

Steps:

  • Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
  • Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
  • Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
  • Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
  • Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.

FIESTA RICE



Fiesta Rice image

Submitted to Cooking Light by Maro Desjardins. Different from most mexican style rice dishes because it uses brown rice.

Provided by kitchenslave03

Categories     Brown Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 (10 ounce) package frozen corn, thawed
1 tablespoon butter
1 cup green onion, chopped
1 1/2 cups brown rice, uncooked
1 teaspoon ground cumin
1 teaspoon garlic, minced
2 cups low sodium chicken broth
1/8 teaspoon pepper
1/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup cilantro, chopped
1 tablespoon fresh lime juice

Steps:

  • Heat oil in med saucepan over med-high heat. Add corn to pan; cook 10 min or til it starts to brown, stirring occasionally. Remove from pan. Set aside.
  • Melt butter in pan. Add onions; saute 5 min or til tender. Stir in rice, cumin, and garlic; cook 1 minute Add broth, pepper, salt and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 45 min, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minute Stir in cilantro and juice and serve.

FIESTA RICE SALAD



Fiesta Rice Salad image

Another lunch box favorite of mine. From Beverly Mills & Alicia Ross of "Desperation Dinners."

Provided by Impera_Magna

Categories     Brown Rice

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans
2 cups pre- cooked brown rice
1 medium red bell pepper (or yellow bell pepper, for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 stalks celery (for 1 cup chopped)
3 -4 scallions (for 1/2 cup chopped)
1 cup fresh cilantro leaves (for 1/2 cup chopped)
3/4 cup mild mexican picante sauce or 3/4 cup salsa
1/3 cup Italian salad dressing
1 lime, juice of
1 teaspoon ground cumin

Steps:

  • Pour beans into colander; rinse with cool tap water; drain.
  • Pour rice into medium bowl. Seed and chop peppers and celery into bite sized pieces; add to bowl.
  • Mince scallions, using all the whites and enough tender green tops to make 1/2 cup; add to bowl.
  • Chop cilantro leaves; add to bowl.
  • Add drained black beans; set bowl aside.
  • Pour the picante sauce and dressing into 2 cup glass measure. Add lime juice and cumin; stir to mix well.
  • Pour dressing over rice and vegetables and stir gently until the salad is mixed well.
  • Serve at once or chill til ready to serve. Leftovers can be refrigerated in air tight container for up to four days.
  • NOTE: The rice needs to be cold. If you do not have precooked rice, cook according to package directions and rinse under cold tap water until rice is cool. Drain rice and place in freezer to continue cooling while you cut up the veggies.

EASY FIESTA RICE



Easy Fiesta Rice image

Make and share this Easy Fiesta Rice recipe from Food.com.

Provided by andypandy

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 small onion, chopped
1/2 medium red bell pepper, chopped
14 ounces diced tomatoes, drained
3 cups long grain rice
chicken stock or water
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Measure rice in the measuring cup that came with cooker. This measure is actually 3/4 of a cup. Rinse rice well until clear.
  • Place the rinsed rice, and all other ingredients into the pot, fill the pot to the 3 cup mark with chicken stock or water.
  • Close lid and set to on.
  • You can add also for variety 1/2 cup corn kernels, or drained black bean. Also use tomatoes with chilies or cilantro.

FIESTA CHEESE RICE



Fiesta Cheese Rice image

"I usually serve this spicy rice side dish alongside chicken enchiladas or tacos for a great Mexican meal," writes Sarah Rodefeld of Maud, Oklahoma.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 6

3 cups uncooked instant rice
3 cups water
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 tablespoon chicken bouillon granules
3/4 cup sour cream
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 45 seconds or until cheese is melted.

Nutrition Facts : Calories 268 calories, Fat 10g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 591mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

CHICKEN QUESADILLAS & FIESTA RICE



Chicken Quesadillas & Fiesta Rice image

Here's an easy way to make family-favorite, cheesy quesadillas that are just as tasty as those served in restaurants.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 35m

Yield 8 quesadillas, 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs boneless skinless chicken breast halves, cut into cubes
1 (10 3/4 ounce) can condensed cheddar cheese soup
1 cup picante sauce
10 flour tortillas, warmed (8 inch)
1 (10 1/2 ounce) can condensed chicken broth
1/2 cup water
2 cups uncooked instant rice

Steps:

  • Heat the oven to 425°F.
  • Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup and 1/2 cup picante sauce. Cook until the mixture is hot and bubbling.
  • Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas on 2 baking sheets.
  • Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
  • Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil. Stir in the rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve the rice with the quesadillas.
  • RECIPE TIPS:.
  • Serving Suggestion: Serve with chocolate chip cookies for dessert.

FIESTA CHEESE RICE



Fiesta Cheese Rice image

Make and share this Fiesta Cheese Rice recipe from Food.com.

Provided by bmcnichol

Categories     Brown Rice

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

3 cups uncooked instant rice
3 cups water
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 tablespoon chicken bouillon granule
3/4 cup sour cream
1 1/2 cups shredded cheddar cheese, divided

Steps:

  • In a bowl, combine the rice, water, tomatoes and bouillon and mix.
  • Pour into a greased microwave dish.
  • Cover and microwave on high for 10 minutes.
  • Stir in the sour cream and 1/2 cup of cheese and mix.
  • Sprinkle with the remaining cheese.
  • Cover and microwave for 45 seconds or until cheese is melted.

CHICKEN QUESADILLAS & FIESTA RICE



Chicken Quesadillas & Fiesta Rice image

I really enjoyed this, as did my hubby John, but would double the meat next time!

Provided by Megan Stewart

Categories     Chicken

Number Of Ingredients 8

1 lb boneless chicken, cubed
1 can(s) cheddar cheese soup
1/2 c salsa
10 flour tortillas
1 can(s) chicken broth
1/2 c water
1/2 c salsa
2 c instant rice, uncooked

Steps:

  • 1. Oven to 425 degrees. Cook chicken until done and juices evaporate, I shredded it down a little. Add cheese soup and 1/2 c salsa and heat through. Spread about 1/3 c onto half of each tortilla to about 1/2" of edge. Moisten with water and fold over and seal. Put on 2 baking sheets, bake 5 min. Serve with rice.
  • 2. Fiesta Rice: Heat chicken broth, water and salsa to boil. Stir in rice, cover and remove from heat. Let stand 5 min, fluff with fork.

CHEESY FIESTA RICE



Cheesy Fiesta Rice image

I made this rice dish a few times before switching to a low-carb diet. It makes for a good side dish or meal. It is very flavorful and tasty! Boiling the rice in chicken broth really brings out a good flavor. I made it with white rice, but I bet whole grain rice works great too. I wanted to share this with those of you who love...

Provided by Jessica Fontenot

Categories     Rice Sides

Number Of Ingredients 12

1 Tbsp margerine or butter
1/2 c chopped onion
1-2 clove chopped garlic
1 1/4 c long-grain rice
1/2 tsp salt
1/2 tsp chili powder
2 can(s) chicken broth (14 oz cans)
1 can(s) diced green chiles
1 1/2 c shredded cheddar cheese
1 c chopped tomato
OPTIONAL
1/4 c chopped cilantro

Steps:

  • 1. Melt margerine or butter in a large skillet over medium heat. Add onion, garlic and rice. Cook 3-5 minutes or until vegetables are tender, stirring frequently.
  • 2. Stir in salt, chili powder, chicken broth and green chiles. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
  • 3. Remove from heat. Stir in cheese and tomato. Garnish wish cilantro, if desired.

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful spices, and aromatic herbs will elevate the taste of your fiesta rice.
  • Cook the rice perfectly: Fluffy and separate grains of rice are essential for a successful fiesta rice. Follow the package instructions or use the absorption method for best results.
  • Don't overcrowd the pan: When sautéing the vegetables and protein, avoid overcrowding the pan to ensure even cooking and prevent steaming.
  • Add the liquids gradually: When adding broth or water to the rice, do it gradually to prevent the rice from becoming mushy.
  • Let the rice rest: After cooking, let the fiesta rice rest for a few minutes before serving. This allows the flavors to meld and the rice to absorb any remaining liquid.

Conclusion:

Fiesta rice is a versatile and delicious dish that can be enjoyed as a main course or a side dish. It's perfect for potlucks, parties, or a quick and easy weeknight meal. With its vibrant colors, bold flavors, and customizable ingredients, fiesta rice is sure to become a favorite in your kitchen. So, put on your apron, gather your ingredients, and let's get cooking!

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