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I was on a Velveeta kick. I was putting it on burgers. Hot dogs. Mac and cheese. Anything that called for cheese, I was gonna put Velveeta in it. But then I ran across this recipe for Velveeta Tex-Mex rice and I thought “Now THAT’S what I was looking for!”. Lots and lots of creamy cheesy Velveeta in a simple side dish that sounded amazing. And it was! This was perfect with our burgers and hot dogs. Despite its simplicity and short ingredient list, it is packed with flavor.
Make It A Main Dish
The original recipe for Velveeta Tex-Mex rice called for adding cooked chicken. I wanted a side dish so I left that out. However, this recipe makes a big batch of rice so I ended up with leftovers. And I figured, sure, why not serve this as the main dish? I didn’t have any chicken but I did have smoked sausage. So I grilled it (you could just fry it in a pan) to get a little color and sliced it into rounds. I reheated the rice (I had to add a bit more salsa to thin it a bit) and stirred in the sausage. Boom! A great main dish in minutes!
This recipe is also great using Mexican Velveeta instead!
Velveeta Tex-Mex Rice
Ingredients
- 15 ounce pinto beans rinsed, drained
- 1 cup salsa thick and chunky
- 3 cups rice cooked
- ยฝ pound Velveeta cubed
- cilantro chopped, for garnish
Instructions
- Add beans, salsa and rice to a large skillet or pot over medium-high heat.
- Heat, stirring occasionally, for 10 minutes until warmed thoroughly.
- Add the Velveeta and stir.
- Reduce heat to low and cover.
- Cook for 5 minutes or until Velveeta is melted, stirring occasionally.
- Serve hot garnished with cilantro.
Notes
Nutrition
Nutritional values are approximate.
