86 chile rice jack Recipes

chicken broth (water can be used), monterey jack cheese, cubed, instant rice, sour cream, salt, chopped green chilies, garlic powder

cooked white rice, sour cream, diced green chilies, canned black beans, rinsed and drained, monterey jack cheese, shredded, cheddar cheese, shredded

rice, cooked, whole green chilies, bean dip, eggs, milk, salt, monterey jack cheese

shredded zucchini, sliced green onions, hot cooked rice, shredded monterey jack cheese with jalapeno peppers, canned chopped green chiles, salt, black pepper, fat-free sour cream, flour tortillas, shredded iceberg lettuce, diced tomato, bottled salsa

grain rice cooked in water, per directions on package, diced ortega chiles drained, non-fat plain yogurt (original recipe used sour cream, but yogurt is much healthier), low-fat jack cheese grated

sour cream, diced mild green chilies , i usually double this, salt, cooked white rice, shredded monterey jack cheese, plus more to eye & to top, shredded parmesan cheese , i usually do it by eye

water, salt, grain white rice, whole green chilies, drained,seeded and diced, sour cream, shredded monterey jack cheese, shredded cheddar cheese (8 oz. total )

sour cream, chopped mild green chilies, cooked rice, grated monterey jack cheese (8 oz), grated cheddar cheese (8 oz), salt and pepper

olive oil, chopped onion, sliced celery, reduced-sodium cream of chicken soup, chicken broth, low-sodium, cooked wild rice, sliced carrot, canned drained, premium chunk chicken breasts , in water, drained, chili powder, ground cumin, ground chipotle chile, pepper jack cheese, shredded, divided, evaporated fat-free canned milk or 1/3 cup heavy cream, chopped cilantro, cilantro, sprigs (to garnish )

hot cooked rice, carton commercial sour cream, salt, monterey jack cheese, cubed, chopped green chiles, undrained, shredded monterey jack cheese

white rice, water, sliced black olives, diced green chiles, sour cream, shredded monterey jack cheese, shredded cheddar cheese, paprika

olive oil, white onion, minced, grain white rice, water, ears fresh corn , kernels removed or 2 cups frozen corn, thawed, kosher salt, freshly ground black pepper, poblano chiles , charred, peeled, stemmed, seeded, and chopped * see cook s note, mexican crema or sour cream, grated monterey jack cheese

white rice (use rice cooker cups), chicken broth or water or vegetable broth, diced green chilies, onions, diced, garlic, monterey jack cheese, shredded, margarine

butter , cut into 1/2-inch pieces, skinned and boned chicken breasts, salt, ground cumin, buttermilk, divided, all-purpose flour, reduced-fat cream of mushroom soup, chopped green chiles, shredded monterey jack cheese, hot cooked rice, chopped fresh cilantro

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

beef stock, water, butter, white enriched rice, extra-virgin olive oil , 1 turn of the pan, ground sirloin, salt and pepper, onion, finely chopped, garlic, chopped, green bell pepper, seeded and finely chopped, worcestershire sauce, tomato sauce, ground cumin , 1/3 palmful, twice, chopped flat-leaf parsley , a couple of handfuls, spicy chopped salad with tortillas, recipe follows, mild to medium chile peppers , such as moderate heat poblano or mild italian cubanelle, extra-virgin olive oil , plus some for drizzling, garlic, cracked, triple washed spinach, stems removed and coarsely chopped, salt and pepper, beef broth or chicken broth, leftover spanish style beef and rice, tomato sauce, shredded monterey jack , smoked cheddar or pepper jack cheese, hears romaine lettuce, chopped, canned or jarred sliced jalapenos, drained, salad olives , manzanilla with pimento, drained, vine ripe tomato, seeded and chopped, red onion, chopped, broken tortilla chips , any variety, taco sauce, lime, juiced, chopped cilantro or flat-leaf parsley, olive oil , eyeball it, salt and pepper

mild to medium chile peppers , such as moderate heat poblano or mild italian cubanelle, extra-virgin olive oil , plus some for drizzling, garlic, cracked, triple washed spinach, stems removed and coarsely chopped, salt and pepper, beef broth or chicken broth, leftover spanish style beef and rice, tomato sauce, shredded monterey jack , smoked cheddar or pepper jack cheese

cooked white rice, sour cream, shredded monterey jack cheese (2 oz), shredded cheddar cheese (2 oz), chile powder (can be adjusted), chopped green chiles, drained