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.
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.
ARROZ CON TOCINO (RICE WITH SALT PORK)
In Puerto Rico, rice is typically served at Thanksgiving. Arroz con gandules is standard, and this twist on classic white rice is also a favorite. Salt pork or bacon is sautéed until crisp, replacing the oil and salt that's usually added to white rice and giving this staple a decidedly porky essence. While Puerto Ricans often use a lightweight aluminum pot or caldero for rice dishes, a large, light, nonstick saucepan with a lid is a good replacement. Salt pork can vary in saltiness and funk, so rinse well and pat dry with a clean towel before dicing, and adjust the salt to taste. Do not wash the rice before cooking as it will make the rice retain moisture and become mushy. This quick, easy side dish pairs well with saucy beans, greens and stewed meats any day of the week.
Provided by Von Diaz
Categories grains and rice, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Heat a large saucepan with a lid over medium. Add salt pork or bacon, and cook, stirring often, for 7 to 10 minutes until browned and toasty, and a substantial amount of oil has released. Add garlic and sauté for 30 seconds more until fragrant, then add rice and stir until the rice is evenly coated with fat and starts to turn opaque.
- Meanwhile, bring 3 cups of water to a boil in a small saucepan or kettle.
- Add the boiling water to the rice mixture and bring to a boil, then reduce heat to medium-low. Simmer uncovered until liquid has almost completely evaporated and the surface of the rice is dotted with little bubbly volcanoes, about 7 to 10 minutes.
- When there is no more liquid bubbling up from the holes, reduce heat to low, cover and cook for 17 minutes without stirring. Remove from heat and let rest, covered, for at least 10 minutes. Taste to ensure rice is fully cooked, and let sit for 5 to 10 more minutes with the lid on if needed. Fluff with a fork, season with salt to taste and serve.
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