Best 5 Arroz Con Queso Recipes
Embark on a culinary journey to discover the art of preparing "arroz con queso," a delectable dish that tantalizes taste buds and captivates hearts. Originating from the vibrant culture of Latin America, this cherished recipe blends the richness of cheese, the heartiness of rice, and the aromatic embrace of spices, creating a harmonious symphony of flavors. Unlock the secrets of this beloved dish, as we guide you through the essential steps and introduce you to the diverse variations that make "arroz con queso" a versatile delight.
Here are our top 5 tried and tested recipes!
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 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.
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
A great vegetarian dish from CROCKPOT RECIPE COLLECTION.
Provided by Becky Farley
Categories Rice Sides
Time 6h20m
Number Of Ingredients 9
Steps:
- 1. Combine tomatoes, beans, rice, onion, cottage cheese, chiles, oil, garlic and 1 cup cheese in 4 1/2-quart Crock Pot slow cooker; mix thoroughly.
- 2. Cover; cook on low 6 to 9 hours or until liquid is absorbed.
- 3. Sprinkle with remaining cheese before serving.
ARROZ CON QUESO
Steps:
- In a large bowl, combine rice, chiles, cilantro, parsley and green onions. Add sour cream and stir until blended; season to taste with salt and pepper. Spread half the rice mixture in a 9 x 13 baking pan and top with half the cheese; repeat layers. Bake in a 350 degree oven until hot and bubbly (about 35 minutes).
Tips:
- Use a variety of cheeses. This will give your dish a more complex flavor. Some good options include Mexican cheese blend, cheddar cheese, queso fresco, and queso Oaxaca.
- Cook the rice until it is tender but still has a little bite to it. Overcooked rice will be mushy and unpleasant.
- Use a nonstick skillet to cook the rice. This will help prevent it from sticking and burning.
- Season the rice with salt and pepper to taste. You can also add other spices, such as cumin, chili powder, or garlic powder.
- Serve the arroz con queso immediately. It is best when it is hot and fresh.
Conclusion:
Arroz con queso is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice, and it can be customized to your liking by adding different cheeses, spices, and vegetables. Whether you are serving it as a main course or a side dish, arroz con queso is sure to be a hit.
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