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Ingredient
Mexican Rice and Queso
Introduce
Ingredient
3 tablespoons
Vegetable oil
8 ounce
Tomato sauce
2 1/2 cups
Chicken broth
2 tablespoons
Knorr Granulated Chicken Bouillon
1 teaspoon
Garlic powder
1 teaspoon
Onion powder
1 pinch
Salt
12 ounce
Evaporated milk
16 ounce
Velveeta Queso Blanco Cheese
8 ounce
Pepper jack cheese bar
Cooking instructions
* Step 1
Heat the vegetable oil in a large skillet over medium heat. Pour the rice into the skillet and cook until browned. Stir in the tomato sauce, seasonings, and water. Cook on low for 20 minutes with a lid on.
* Step 2
In a saucepan, combine the evaporated milk, velveeta cheese, pepper jack cheese, and diced chilies and cook on medium until completely melted.
* Step 3
Serve and enjoy!
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