Cheesy Rice 'n Tomatoes Recipe -
Cheesy Rice 'n Tomatoes Recipe
  • READY IN 25 mins

Cheesy Rice 'n Tomatoes

Recipe by  

"Complement any meal with this creamy, cheesy side dish made with Minute® Rice, tomatoes, onions, cream cheese and Parmesan."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    25 mins


  1. Heat oil in medium saucepan on medium heat. Add onions; cook and stir 3 minutes or until tender.
  2. Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 minutes.
  3. Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minutes before serving.
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  • You can substitute 1 cup frozen peas for the tomato or jazz it up by adding 1 pound cooked, peeled shrimp.

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2007

Really good... my husband found this recipe (after telling him I don't like plain rice) and cooked it up. We used regular white rice, cooked it with water, bullion, and the liquid from a can of diced tomatoes. Added the tomatoes when the rice was done, heated through, and added a little cream cheese, shredded cheddar cheese, and the parmesan.

Most Helpful Critical Review
Nov 29, 2010

good recipe - but don't forget to use Minute Rice and not regular rice!


30 Ratings

Dec 02, 2007

Very good side dish. I made this according to the six-serving suggestion, but cut out the extra 1/2 package of cream cheese (used only 1 package). Recipe did not need the extra cheese -- it was wonderful.

Jan 08, 2008

This was a very easy and tasty recipe. I had all the ingredients on hand. Great alternative to just plain old rice

Oct 19, 2009

Loved it. I didn't have any broth at home so I used the water required to make the rice (which was regular brown rice so it took longer) and threw in some Garlic Basil seasoning I have from Home-Made Gourmet. Perfect side dish!!

Jul 08, 2009

I think that this recipe has some great potential. I used jasmine rice and a can of chopped tomatoes. I will up the chicken broth another 3/4 cup as we enjoy a moister rice. I also decreased the cream cheese by half, and it will be great w/ my modifications. It was a nice change from the same 'ole same 'ole.

Mar 10, 2011

This is the perfect way to use up left over cream cheese. I only use 3-4 oz. and it's plenty creamy, though.

Jul 26, 2010

This Recipe is very good. When you make it add double the broth/ water w boullion.


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  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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