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Mexican Rice with Salsa and Cheese (Arroz Con Salsa Y Quesos) recipe

Mexican Rice with Salsa and Cheese.

A cheesy rice casserole with just the rightkick of spicy heat (from your choice of salsa) that can be servedas either a delicious entr e or a hearty side dish.

Recipe: Mexican Rice withSalsa and Cheese
(Arroz Con Salsa Y Quesos)

1 1/2 cups long grain white rice
Vegetable broth
1 chile jalapeño1 cup whipping cream
3/4 cup half-and-half
1/2 cup sour cream4 ounces Wisconsin Queso Quesadilla (orOaxaca or Muenster) cheese, shredded
4 ounces Wisconsin Mozzarella cheese, shredded
4 ounces Wisconsin Fresh mozzarella cheese, shredded1 (16-ounce) jar salsa, such as Frontera®Corn and Poblano or Amy’s® Fire Roasted Vegetable

  • Rinse rice in sieve until water runs clear.Cook according to package directions, replacing the amount ofwater called for with vegetable broth and placing 1 whole chilejalapeño in broth. Do not overcook—al dente riceis preferred. Remove from heat. Discard chile. Fluff rice withfork. Spread on a cookie sheet so the grains don’t stick togetherand cool.
  • Preheat oven to 400°F (205°C)Combine the creams in a bowl.
  • In large 9×13-inch rectangular or ovalbaking dish, layer one-half the rice, salsa, cheeses and creamin that order. Repeat. Don’t overfill dish.
  • Bake for 40 to 45 minutes. Serve immediately.

    Makes 8 servings.

    Adapted recipe and photograph courtesyof Wisconsin Milk Marketing Board, Inc.

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