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
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
Makes 8 servings.
Adapted recipe and photograph courtesyof Wisconsin Milk Marketing Board, Inc.
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