Best Arroz Con Queso Rice With Cheese Recipes

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ARROZ CON QUESO (RICE WITH CHEESE)



Arroz con Queso (Rice with Cheese) image

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

3 cups cooked rice (white or Brown Basmatti works great)
2 (15 ounce) cans black-eyed peas (I've used other types of beans succsessfully)
3 cloves garlic, minced
1 large onion, chopped
1 (8 ounce) can ortega chilies, diced
1/2 lb ricotta cheese, thinned with milk 'til spreadable
3/4 lb sharp cheddar cheese, grated
3/4 lb monterey jack cheese, grated
1/2 cup parmesan cheese, freshly grated
1 (2 1/4 ounce) can sliced black olives

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 - BOLIVIAN CHEESE RICE



Arroz con Queso - Bolivian Cheese Rice image

This cheese rice dish is called Arroz con Queso in Bolivia. It's a delicious side dish that we often serve in BBQs or get togethers. It's the perfect, comforting side dish!!

Provided by Sonila

Categories     Side Dish

Time 40m

Number Of Ingredients 10

2 cups short grain rice (or pearl rice)
1 cup milk (boiling)
0.5 red onion (medium)
2 garlic cloves (minced)
4 tbsps olive oil
10 oz queso fresco
0.5 tbsp salt
5 cups hot water
2 green onions (optional) (chopped for decorations)
2 tbsps chopped fresh parsley (optional) (for decorative use )

Steps:

  • Saute finely chopped onion and minced garlic in olive oil. Keep heat in medium setting.
  • Add rice when onions look translucent. Saute all together, be careful not to burn the onions.
  • Add 5 cups of hot water and salt. Stir well and let the rice cook.
  • Once water is running out, but rice is not fully cooked yet, then add a cup of hot milk and shredded cheese.
  • Lower heat to low. Cook until cheese is melted and you see no more water/milk. Let it cool and serve as a side dish.

Nutrition Facts : Calories 360 kcal, ServingSize 1 serving

RICE CON QUESO



Rice Con Queso image

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

3 cups cooked brown rice, seasoned with salt and pepper
1 1/3 cups cooked black beans (or black-eyed peas, pinto beans, etc.)
3 garlic cloves, minced
1 large onion, chopped
1 (4 ounce) can chilies, chopped
1/2 lb ricotta cheese, thinned with a little low-fat milk (or thin with some yogurt)
3/4 lb shredded monterey jack cheese
1/2 cup shredded cheddar cheese
chopped black olives (optional)
onion (optional)
fresh parsley (optional)

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.

CROCK POT ARROZ CON QUESO



Crock Pot Arroz Con Queso image

Rice, cheese and beans cooked in the crock pot so that you can have comfort food at the end of a long day.

Provided by Geema

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups long grain brown rice, uncooked
1 (16 ounce) can diced tomatoes, undrained
1 (16 ounce) can mexican style beans, undrained
3 garlic cloves, minced
1 onion, finely chopped
2 tablespoons olive oil
1 cup cottage cheese
1 (4 ounce) can chopped green chilies, drained (optional)
1 teaspoon salt
1 tablespoon chili powder
1 cup corn kernel
2 cups shredded monterey jack cheese

Steps:

  • Set aside 1 cup of the grated cheese.
  • Mix all other ingredients together, breaking up the tomatoes carefully.
  • Place mixture into a well greased crock pot.
  • Cover and cook on low setting for 6-9 hours.
  • Just before serving, sprinkle with reserved grated cheese.

Nutrition Facts : Calories 445, Fat 19.4, SaturatedFat 9.2, Cholesterol 38.8, Sodium 912.9, Carbohydrate 50.4, Fiber 4, Sugar 4.4, Protein 19.1

ARROZ CON QUESO (CHEESY RICE)



Arroz Con Queso (Cheesy Rice) image

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

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

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.

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Arroz con queso, as the name suggests, is a Latin-American dish made with rice and cheese. It is a popular dish in various countries such as Peru, Bolivia, Colombia, and Mexico, just to mention a few. The main ingredients in the recipe include rice, cheese, tomato sauce, chicken or beef broth, and onions. The dish is easy to make, and it’s a go-to recipe for many households. The following are 1000 words about what Arroz con queso is, its history, popular variations, and how to make it.

History of Arroz con Queso

Arroz con queso (rice with cheese) originated in Latin America. The first mention of the dish was made in a cookbook published in the 19th century in Peru. The dish was initially made with only cheese and rice before other ingredients such as tomatoes, bell peppers, and onions were added during preparation. The recipe has since been modified in various regions to suit local preferences, but it still retains its core ingredients of rice and cheese.

Variations of Arroz con Queso

Arroz con queso comes in different variations depending on the region where it is being prepared. For instance;
Peruvian Arroz con Queso
This type of Arroz con queso is made with a mix of Peruvian cheeses, including Quesillo and Parmesan cheese. It also contains evaporated milk, butter, and garlic that are fried together before adding the rice.
Bolivian Arroz con Queso
Bolivian Arroz con queso has a distinct yellow color due to the use of achiote, a spice used to add a yellow hue to the dish. It is also made with melted cheese, butter, onion, and a mixture of beef and chicken broth.
Colombian Arroz con Queso
Colombian Arroz con queso combines a variety of cheeses, including mozzarella, parmesan, and cheddar. The dish is made with chicken broth, onion, butter, and pre-cooked rice mixed with the cheeses and served hot.
Mexican Arroz con Queso
Mexican Arroz con queso is made with Mexican cheese such as queso fresco combined with rice, onion, cream, and chili peppers. The chili pepper gives it a spicy kick, and the cream compliments the flavor.

Ingredients in Arroz con Queso

Arroz con queso is a simple dish made with few ingredients. Here are some of the core ingredients;
Rice
The most crucial ingredient in Arroz con queso is rice. The recipe is usually made with long grain rice because it tends to easily absorb the liquid ingredients used to cook it.
Cheese
Cheese is another essential ingredient in Arroz con queso. The type of cheese used varies depending on the region. Some of the commonly used cheeses include mozzarella, parmesan, cheddar, and queso fresco.
Stock or Broth
The broth or stock used in Arroz con queso is usually chicken or beef broth. It is used to add flavor and aroma to the rice.
Tomato Sauce
Tomato sauce is an optional ingredient in some recipes. It is used to add a tangy taste to the dish.
Onions
Onions are one of the core ingredients in Arroz con queso. They are usually sautéed together with the rice before being cooked.

How to Make Arroz con Queso

Making Arroz con queso is a simple process that anyone can do. Below is a step-by-step guide on how to prepare the dish.
Ingredients
  • 1 cup long-grain rice
  • 2 cups chicken or beef broth
  • 1 cup shredded cheese (mozzarella or cheddar)
  • 1/2 cup tomato sauce
  • 1/2 cup chopped onions
  • 2 tbsp olive oil
  • Salt and pepper to taste
Steps
  1. In a pot, heat the olive oil and sauté the onions until they are golden brown.
  2. Add the rice and stir until it is coated with oil and mixed with the onions.
  3. Once the rice starts to turn transparent, add the broth and tomato sauce.
  4. Season with salt and pepper and bring the mix to a boil.
  5. Lower the heat and let the rice simmer for about 15 minutes until the liquid is absorbed.
  6. Add the cheese and mix well until it is melted and coated with the rice.
  7. Simmer for an additional minute.

Conclusion

Arroz con queso is a simple yet delicious dish that is enjoyed in various Latin American countries. The dish has different variations with unique tastes and flavors, but the core ingredients remain the same. Preparing the dish is easy and requires minimal effort. It is a perfect meal for any occasion, and you can try the different variations to get the best flavor.
Arroz con queso, also known as rice with cheese in English, is a popular dish in Latin American cuisine. It is a comfort food that is filling, flavorful, and easy to make. Arroz con queso is a versatile dish that can be served as a main course or as a side dish. It can also be vegetarian by using vegetable broth instead of chicken broth. In this article, we will share some valuable tips for making the perfect arroz con queso.

Tips for making arroz con queso:

1. Choose the right rice:
The choice of rice is crucial when making arroz con queso. The best type of rice to use is long-grain rice. Long-grain rice has a fluffy and firm texture that will hold up well when mixed with cheese. Avoid using short-grain rice or sticky rice as it will result in a mushy texture.
2. Use good quality cheese:
The type of cheese you use is important to the flavor of arroz con queso. Use a cheese that melts well such as mozzarella, cheddar, or Monterey Jack. Avoid using a cheese that is too strong or pungent, as it will overpower the other ingredients.
3. Keep the broth at a simmer:
When making arroz con queso, it's important to keep the broth at a simmer. If the broth boils too rapidly, the rice will cook unevenly and become mushy. A gentle simmer allows the rice to be cooked properly and evenly.
4. Sauté onions and garlic:
One way to add flavor to arroz con queso is to sauté onions and garlic before adding in the rice. Sautéing onions and garlic in butter or oil will help to release their flavors and aromas, which will enhance the overall taste of the dish.
5. Don't overcook the rice:
Overcooking the rice can result in a mushy texture. Cook the rice just until it is tender and then remove it from the heat. The rice will continue to cook as it sits, so it's important to remove it from the heat at the right time.
6. Resist the urge to stir the rice:
When the rice is cooking, resist the urge to stir it too much. Stirring the rice too much can cause it to become mushy. Only stir the rice once or twice during the cooking process.
7. Let the rice sit before adding cheese:
After the rice is cooked, let it sit for a few minutes before adding the cheese. Letting the rice sit allows it to cool slightly and will help the cheese to melt evenly.
8. Use the right amount of cheese:
Using the right amount of cheese is crucial when making arroz con queso. Too much cheese can overpower the other ingredients, while too little cheese will result in a bland dish. The general rule of thumb is to use 1 cup of cheese for every 2 cups of cooked rice.
9. Add a touch of cream:
To make the arroz con queso creamier, consider adding a touch of cream to the dish. Cream adds a richness to the dish and helps to bind the cheese and rice together.
10. Garnish with cilantro:
After the arroz con queso is cooked, garnish it with fresh cilantro. Cilantro adds a pop of color and freshness to the dish, and its flavor pairs well with the other ingredients.

Conclusion:

Arroz con queso is a simple yet satisfying dish that can be made with just a few ingredients. By following the tips outlined above, you can make the perfect arroz con queso that is flavorful, creamy, and comforting. Remember to choose the right rice, use good quality cheese, keep the broth at a simmer, sauté onions and garlic, and resist the urge to stir the rice too much. With these tips, you'll be able to make a delicious arroz con queso that will become a favorite in your household.

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