Best Arroz Con Queso Cheesy Rice Recipes

Arroz con Queso - Bolivian Cheese Rice image

Provided by Sonila

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

Arroz Con Queso (Cheesy Rice) image

Provided by Mad City Pug Lady

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.

Arroz con Queso (Rice with Cheese) image

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:

Arroz con Tocino (Rice With Salt Pork) image

Provided by Von Diaz

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 4

5 1/2 ounces salt pork or bacon, chopped into 1/4-inch pieces (about 1 cup)
1 to 2 large garlic cloves, minced
2 cups short grain rice or sushi rice
Salt

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.