ARROZ CON QUESO (RICE WITH CHEESE)
My friend Jolene gave me this one. I think she got it from "Diet for a Small Planet". It's one of those "keep all of the ingredients on hand for emergencies" recipes. When you burn something, quietly get of it and make this. No one will know. Prep. time doesn't include cooking the rice.
Provided by Pierre Dance
Categories Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Mix Cheddar and Jack together.
- Mix Rice, Beans, Garlic, Onion, and Chilies together.
- In a large casserole dish spread 1/3 of the rice/bean mixture.
- Top that with 1/2 of the cheese mixture.
- top that with 1/2 of the Ricotta.
- Then the next 1/3 of the rice/bean mixture.
- Followed by the last half of the cheese.
- Followed by the last half of the Ricotta.
- Then the last 1/3 of the rice/bean mixture.
- Bake 40 min.
- Remove from the oven, top with Black Olives.
- Sprinkle evenly with Parmesan.
- Bake 10 min. more.
- Remove from oven and let rest 20 min.
- Serve.
RICE CON QUESO
The exact recipe from Frances Moore Lappe's "Diet for a Small Planet". Great for a buffet dinner. Prep time does not include cooking the rice or beans.
Provided by zeldaz51
Categories Brown Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Fahrenheit.
- Mix together cooked rice, cooked beans, garlic, onion, and chiles. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.
- Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.
ARROZ CON QUESO - RICE WITH CHEESE (BOLIVIA)
I used this recipe for week 32 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bolivia is my 32nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This Bolivian side dish is made with a fresh farmer's cheese; "kolla" (traditionally used) is saltier than queso fresco, so when making this be sure to taste and add salt according to your preferences.
Provided by GiddyUpGo
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the water with the salt, then add the rice and keep boiling, uncovered, until almost all of the water has been absorbed or cooked off. The rice should still be pretty wet, but without pools of water and not fluffy.
- Meanwhile, saute the garlic and onions in a small amount of oil for four or five minutes. Take care not to let them brown.
- When the rice is nearly ready, bring the milk to a boil (warning, milk scalds easily so don't take your eyes off of it).
- Add the milk, cheese and onion/garlic mixture to the rice. Cook over low heat, stirring, until all the cheese has melted.
CHILE CON QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 15 servings
Number Of Ingredients 7
Steps:
- Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
- Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
- Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.
RAJAS CON QUESO
Steps:
- Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.
ARROZ CON QUESO (CHEESY RICE)
I combined a recipe a had from the monthly co-op newsletter and Recipe No. 77683. Preparation does not include time to cook rice. You can cheat and buy the frozen brown rice from Trader Joe's.
Provided by Mad City Pug Lady
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Heat oil in a medium skillet; add onion and chilies. Cook until softened, about 5 to 7 minutes. Add garlic, cumin and chili powder and cook 2 minutes more.
- In a large bowl, combine rice, beans and onion mixture. Spray a 2-quart casserole with non-stick spray.
- Spread 1/3 of the rice/bean mixture. Top that with 1/2 of the ricotta cheese. Top that with 1/2 of the Monterey jack cheese. Repeat, ending with the rice/bean mixture.
- Cover and bake for 30 minutes.
- Remove from the oven; cover casserole with the salsa. Sprinkle evenly with cheddar cheese. Bake 5 to 10 minutes more, until cheese is melted and lightly browned.
CHILI RICE CON QUESO
Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, mix rice mix and 1/2 cup of the cheese.
- In 1 1/2-quart saucepan, mix chili beans, tomatoes and water. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
- Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.
Nutrition Facts : Calories 295, Carbohydrate 30 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1330 mg
SHRIMP CON QUESO
Chile con Queso made with Shrimp!! This is a winner at our house! I sometimes use the smaller salad shrimp (purchased frozen at Sam's club) and don't chop. Add more jalapeno or hot sauce, to taste.
Provided by Ms B.
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the oil over medium heat.
- Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
- (The mixture should look somewhat dry.) Add the milk and bring to a simmer.
- In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
- Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
- Transfer to a mini crockpot or fondue pot.
- Serve warm, with the tortilla chips for dipping.
RAJAS CON QUESO
A very, very simple dish to make that is very difficult to stop eating. The spiciness of the peppers, sweetness of the corn, and the creamy cheesiness pair together perfectly. Can be used in place of a protein in most any Mexican dish.
Provided by Brian Genest
Categories World Cuisine Recipes Latin American Mexican Main Dishes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
- Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 11.4 g, Cholesterol 55.4 mg, Fat 18.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 11.2 g, Sodium 304.3 mg, Sugar 3.1 g
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