Arroz Con Queso (Cheesy Rice) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Ingredients:
3 cups cooked brown rice |
1 (15 ounce) can black beans, drained |
3 garlic cloves, minced |
1 tablespoon vegetable oil |
1 large onion, chopped |
1 teaspoon ground cumin |
1 tablespoon ground chili powder |
1/2 cup red chile, diced |
1 cup ricotta cheese |
2 cups monterey jack cheese, grated |
1 cup salsa |
1/2 cup sharp cheddar cheese, grated |
Directions:
1. Preheat oven to 350°F.
2. 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.
3. In a large bowl, combine rice, beans and onion mixture. Spray a 2-quart casserole with non-stick spray.
4. 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.
5. Cover and bake for 30 minutes.
6. 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.
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