Prepare to be impressed by our 10-Minute Cheesy Mexican Rice Recipe. Seriously, 10 minutes is all you need for this perfectly cheesy Mexican rice recipe.
What You Need
Original recipe yields 6 servings
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3/4 cup TACO BELL® Thick & Chunky Salsa
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
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Let's Make It
Bring combined broth and salsa to boil in medium saucepan.
Add rice and VELVEETA; stir. Cover. Remove from heat. Let stand 5 min.
Stir until VELVEETA is completely melted and mixture is well blended.
Garnish with chopped fresh cilantro just before serving.
How to Cube the VELVEETA
Cut measured amount of VELVEETA into 1/2-inch-thick slices. Then, cut each slice crosswise in both directions to make cubes.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.