Best Monterey Rice Recipes

MONTEREY RICE

Monterey Rice image

Make and share this Monterey Rice recipe from Food.com.

Provided by DriveThruDodger

Categories One Dish Meal

Time 25m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lean ground beef
1 tablespoon paprika
1 medium onion, chopped (I use frozen)
1 green pepper, chopped (I use frozen)
1 garlic clove, minced
1 (14 1/2 ounce) can tomatoes and green chilies, diced (I use Muir Glen fire-roasted)
1 (14 1/2 ounce) can diced tomatoes (If you like it spicy, use the tomatoes with chilies here)
1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can low sodium beef broth
1 cup quick-cooking brown rice (I use Uncle Ben's, can also use longer cooking rice, but increase cooking time)
1 cup frozen corn
1 cup sharp cheddar cheese, grated

Steps:

Saute beef and drain.
Add onion and peppers, saute until softened.
Add paprika and garlic and saute for 30 seconds.
Add contents of cans, rice and corn.
Simmer 15 minutes.
Let stand 10 minutes.
Serve with grated cheese.
Can also be served in a flour tortilla as a burrito.

Nutrition Facts : Calories 275.5, Fat 11.1, SaturatedFat 5.4, Cholesterol 51.7, Sodium 445, Carbohydrate 24.4, Fiber 6.5, Sugar 3, Protein 21.2

MONTEREY CHICKEN - RICE BAKE

Monterey Chicken - Rice Bake image

Make and share this Monterey Chicken - Rice Bake recipe from Food.com.

Provided by Brookelynne26

Categories Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup cottage cheese
1 (3 ounce) package cream cheese, room temperature
1/2 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon salt
1/8 teaspoon garlic powder
1 (4 ounce) can diced green chilies (optional)
3 cups cooked chicken (leave in lg. pieces)
1 cup grated monterey jack cheese
2 tomatoes, coarsely chopped
3/4 cup coarsely crushed corn chips
3 cups cooked rice, cooked in chicken broth

Steps:

Blend cottage cheese, cream cheese, and sour cream until smooth. Add mixture to remaining ingredients, except corn chips. Pour into a shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes.

Nutrition Facts : Calories 352, Fat 17.5, SaturatedFat 8.9, Cholesterol 75, Sodium 749.1, Carbohydrate 25.2, Fiber 0.6, Sugar 1.2, Protein 22.3

RICE & MONTEREY JACK CASSEROLE

Rice & Monterey Jack Casserole image

Number Of Ingredients 4

Ingredients

2 cups sour cream
3/4 cup prepared rice
1 (2-ounce) can diced green chili
1 cup shredded Monterey Jack cheese

Steps:

Combine sour cream, rice and chiles arrange in layers with cheese in an ungreased 1-1/2 quart casserole dish. Bake at 350 degrees until heated through, about 15 minutes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MONTEREY CHICKEN & RICE

Monterey Chicken & Rice image

I ordered a chicken-rice dish in a restaurant in Monterey Bay, California one time that was so delicious but didn't think to even ask the waitress if she would inquire in the kitchen if I might have the recipe. For the next 10 years, I kept trying to duplicate the dish or more to the point create a reasonable facsimile. I kept thinking it had chili powder in it - then one day it struck me like a bolt out of the blue...that wasn't chili I was tasting in the sauce, it was curry! I don't recall if it had apple in it or not - this is my own addition. We like this; hope you will, too.

Provided by Renée G. @DuchessofCork

Categories Rice Sides

Number Of Ingredients 13

Ingredients

- 1 tbsp. vegetable oil
- 1 cup chopped sweet onion
- 1 cup coarsely chopped carrots
- 1 cup sliced/chopped celery
- 1 ½ cups tart apples, peeled and chopped
- 2 tsp. curry powder
- ¼ tsp. kosher salt
- 1 can condensed tomato soup, undiluted
- 2 cups chicken broth
- 1 soup can water
- 2 cups boneless chicken, breast meat, (trimmed of excess fat and skin if necessary,) chopped into 1" cubes
- ½ cup frozen green peas, optional
- chopped green onions or parsley, for garnish, optional

Steps:

In a large pot or Dutch oven heat cooking oil over medium heat. Cook and stir onion, carrots, and celery in hot oil about 10 minutes or until crisp-tender.
Reduce heat to medium-low; add apples, curry powder, and salt. Cook, covered, for 5 minutes.
Stir in the chicken broth, water, and tomato soup. Bring to boil; reduce to simmer. Cover and cook for 10 minutes.
Stir in the chicken and green peas; simmer for 10 minutes more. Taste to see if more salt is needed.
Remove from heat; stir and serve with fluffy white rice, garnishing with chopped green onions or parsley, if desired.

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