Got leftover rice sitting in the fridge? Don’t let it go to waste—turn it into a rich, flavorful Cheesy Mexican Rice that’s cheesy, a little spicy, and irresistibly delicious! With just a few pantry staples like tomato paste, Rotel, and sour cream, you can transform plain rice into a dish bursting with bold flavors and velvety texture perfect for Taco Tuesday. Whether you need a quick side for taco night or a satisfying meal on its own, this easy recipe will have you coming back for seconds. Let’s get cooking!
Table of Contents
Ingredients to make Cheesy Mexican Rice in the Microwave
- 2 cups of parboiled rice
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 cup cheese, shredded (Cheddar, Monterrey Jack, Colby, Queso Fresco, etc.)
- 1/2 cup sour cream
- 10 oz can Rotel with green chilis
- 1 tablespoon tomato paste
How do you make Cheesy Mexican Rice?
If you have leftover rice, use it. Otherwise, take 2 cups of parboiled rice (such as Minute Rice) and 2 cups of chicken broth and cook for 10 minutes in the microwave on HIGH in a microwave-safe bowl. (I make rice like this all the time for all kinds of meals.)
If you have leftover, cooked rice ready to go, add 1/2 cup of chicken broth and heat it in the microwave for 1-2 minutes to warm it up.
Add the spices to the rice.
Drain the Rotel and add it to the rice.
Add the shredded cheese, but keep 1/4 cup of cheese for later.
Add the sour cream and the tomato paste.
Mix it all up until well combined.
Cook for 4 minutes in the microwave on HIGH.
Sprinkle the last of the cheese over the top and microwave on HIGH for 1 additional minute.
Serve immediately.
How do you store leftover Cheesy Mexican Rice?
Keep it in a sealed container for up to 5 days in the refrigerator.
What to serve with Mexican Rice?
- Microwave Chicken Enchiladas
- Chili Con Carne Cheese Enchiladas in the Microwave
- Microwave Refried Beans into Nachos
- Microwave Chicken Tamale Casserole
- How to Make Overnight Enchiladas
- How to make Frozen Tamales in the Microwave
- How to Make Easy Cheesy Enchiladas in the Microwave
- How to make Microwave Copycat Chili’s Skillet Queso
- How to make 2 Ingredient Velveeta Rotel Queso Dip
Cheesy Mexican Rice
Ingredients
- 2 cups of parboiled rice
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 cup cheese, shredded (Cheddar, Monterrey Jack, Colby, Queso Fresco, etc.)
- 1/2 cup sour cream
- 10 oz can of Rotel with green chilis, drained
- 1 tablespoon tomato paste
Instructions
- If you have leftover rice, use it. Otherwise, take 2 cups of parboiled rice (such as Minute Rice) and 2 cups of chicken broth and cook for 10 minutes in the microwave on HIGH in a microwave-safe bowl. (I make rice like this all the time for all kinds of meals.)
- If you have leftover, cooked rice ready to go, add 1/2 cup of chicken broth and heat it in the microwave for 1-2 minutes to warm it up.
- Add the spices to the rice.
- Drain the Rotel and add it to the rice.
- Add the shredded cheese, but keep 1/4 cup of cheese for later.
- Add the sour cream and the tomato paste.
- Mix it all up until well combined.
- Cook for 4 minutes in the microwave on HIGH.
- Serve immediately.
Notes
If you don't have Rotel, you can use just a 4 oz can of green chiles. I would increase the tomato paste to 2 tablespoons if you're not using Rotel.
You can also substitute tomato sauce instead of tomato paste, but add about 1/4 cup.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 333mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 6g
Any nutritional information on justmicrowaveit.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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