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Creamy Cheese Rice

The best part about this cheesy rice 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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

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

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Reviews

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Average Rating:
  • margo_wheeler
    Aug 15, 2011

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