Creamy Cheese Rice Recipe

4 1 1
Creamy Cheese Rice Recipe
Creamy Cheese Rice Recipe photo by Taste of Home
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Creamy Cheese Rice Recipe

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4 1 1
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THE best part about this recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup water
  • 1/2 cup uncooked long grain rice
  • 1/4 teaspoon salt
  • 1/4 cup cubed process cheese (Velveeta)
  • 1 tablespoon minced fresh parsley, optional

Directions

In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended. Yield: 2 servings.
Originally published as Creamy Cheese Rice in Reminisce Extra March 2007, p52

Nutritional Facts

2/3 cup: 216 calories, 4g fat (2g saturated fat), 9mg cholesterol, 466mg sodium, 38g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 1 cup water
  • 1/2 cup uncooked long grain rice
  • 1/4 teaspoon salt
  • 1/4 cup cubed process cheese (Velveeta)
  • 1 tablespoon minced fresh parsley, optional
  1. In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
  2. Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended. Yield: 2 servings.
Originally published as Creamy Cheese Rice in Reminisce Extra March 2007, p52

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MY REVIEW
margo_wheeler User ID: 1039657 104660
Reviewed Aug. 15, 2011

"My husband, who hates rice, couldn't stop eating this. I've used instant rice also with good results."

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