Since posting my {grilled chicken quesadilla} recipe and story, I have received several questions on how to make the rice featured in the pictures! This Mexican cheesy rice is our favorite side dish to serve with all our Mexican dishes! This rice is full of amazing flavors featuring: brown basmati rice, sweet corn, black beans, salsa, colby jack cheese, and fresh from the garden cilantro!
Mexican Cheesy Rice
Ingredients
- 1 cup brown basmati rice
- 1 cup corn, grilled
- 1 cup black beans, I use beans from a bag, but canned works!
- 1 cupsalsa
- 1 cup colby jack cheese, shredded
- ¼ cup cilantro or curly leaf parsley, chopped
Instructions
- Cook rice according to directions on package.
- I usually grill the corn and then cut the kernels off. You can also boil the corn, or use frozen corn.
- To the cooked rice add the corn, black beans, salsa, cheese and cilantro or parsley. (The pictures feature the rice with parsley because the cilantro from my garden isn’t cooperating 🙂 )
- Put on low heat, stir together, and let cheese melt. Warm on low for 5 minutes.
- Serve warm and enjoy!
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This Mexican cheesy rice is a great compliment to quesadillas, burritos, tacos, enchiladas and any other Mexican dish that you serve! Any leftovers are great the next day for lunch!
You May Also Enjoy:
Grilled Chicken Quesadillas
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Touchdown Taco Dip
