What better to go with some nice, spicy, Taco Wings? Why, some “Creamy Cheesy Taco Rice”, of course! 😉

Since the wings and drummies that we bought were jurassic in size, I thought that they’d be better for an actual meal, rather than any type of appetizer. So, while my Taco Wings were baking, I decided to make a kind of cheesy rice dish to go alongside!

I’m not much for boxed mixes when I can just whip up something just as easy homemade, and I happened to have a dab of Queso Blanco Velveeta that was just screaming to be used up!

So, rice and cheese seemed like a great start to me! Who doesn’t love rice swimming in cheese, right? 😀

Perfect for your Pinterest board!

I added in a nice amount of spices, cheese, jalapeños, butter, onions, taco sauce and some sour cream for extra flavor and creaminess, and this dish turned out delicious!! Much better than any boxed mix! And just as simple, quick, and easy, using real rice and you get to control the heat and salt with much more limited preservatives!!

So if you’re in search of a fun side dish to go along with any Mexican-style meal such as Taco Wings, Tacos, Wet Burritos, Grilled Steak Tacos, Enchiladas Suizas, Chimichangas, or your own favorite, you’ll want to print, save, or Pin this for safe keeping!

Enjoy! And I hope this makes it to your table soon for Taco Night!

4 - 6 servings

Creamy Cheesy Taco Rice

Ingredients

2 Tbl. butter
1 cup white rice
1 Tbl. finely chopped onion
2 tsp. Better Than Bouillon Chicken Base dissolved in 2 cups hot water
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
8 oz. Velveeta Queso Blanco cheese, (2 cups), cubed
1 Tb. chopped pickled jalapeños
1/2 cup Taco Sauce
1/3 cup thick sour cream such as Daisy or thick Greek yogurt such as FAGE

Instructions

In large saucepan, melt butter over medium low heat. Add rice and chopped onions. Sauté, stirring, for 5 minutes.

Add chicken bouillon mixture, chili powder, cumin and garlic powder. Cover pan with tight fitting lid and bring to a boil, stir, re-cover. Reduce heat and simmer on Low for 15 minutes. (Do not lift lid or stir.)

Remove from heat, (again, do not lift lid), and let sit for 5 more minutes.

Fold in cubed cheese and let sit for 5 more minutes. Stir in the now softened and melted cheese.

Stir in jalapeños, taco sauce and sour cream until creamy. Keep covered until serving.

Place into serving dish and serve hot, sprinkled with chopped fresh parsley or cilantro if desired.

*Set taco sauce and sour cream out on the table for those who would like more. Also really good with shredded lettuce and chopped tomatoes on top! Enjoy!