Best Arroz Con Queso Rice With Cheese Bolivia 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

Rice Con Queso image

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.

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 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.