Arroz Con Jocoque Rice With Jack Cheese Recipes

ARROZ CON JOCOQUE (RICE WITH JACK CHEESE)

Steps:

• Cut Jack cheese into strips.
• Mix together sour cream and chiles.
• Butter 1-1/2 quart casserole dish.
• Layer rice, sour cream mixture and cheese strips; repeat finishing with rice on top.
• Bake, covered at 350 degrees for 1-1/2 hours.
• During last few minutes of baking, sprinkle with cheddar cheese.

ARROZ MEXICANO (MEXICAN RICE)

Steps:

• Add the tomatoes, onion, garlic, water, and bouillon to a blender.
• Blend until smooth.
• Set aside until ready to use.
• Heat oil in a large stock pot.
• Add the rice.
• Stir constantly until it begins to toast. About 5 minutes.
• 4 minutes after, add the onion.
• Do not stop stirring, or the rice will burn.
• Look for a golden color in the rice.
• Add the garlic, bouillon, cumin, water, and tomato sauce.
• Stir to combine.
• Cover and cook for 12 minutes on medium heat.
• Turn the heat off.
• Let rest for 5 minutes with the lid still on.
• The tomato sauce will have come to the top.
• Uncover and mix to combine.
• Serve.

ARROZ CON QUESO (RICE WITH CHEESE)

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

Steps:

• 1. Combine tomatoes, beans, rice, onion, cottage cheese, chiles, oil, garlic and 1 cup cheese in 4 1/2-quart Crock Pot slow cooker; mix thoroughly.
• 2. Cover; cook on low 6 to 9 hours or until liquid is absorbed.
• 3. Sprinkle with remaining cheese before serving.

ARROZ CON QUESO - RICE WITH CHEESE (BOLIVIA)

Steps:

• Boil the water with the salt, then add the rice and keep boiling, uncovered, until almost all of the water has been absorbed or cooked off. The rice should still be pretty wet, but without pools of water and not fluffy.
• Meanwhile, saute the garlic and onions in a small amount of oil for four or five minutes. Take care not to let them brown.
• When the rice is nearly ready, bring the milk to a boil (warning, milk scalds easily so don't take your eyes off of it).
• Add the milk, cheese and onion/garlic mixture to the rice. Cook over low heat, stirring, until all the cheese has melted.

ARROZ CON QUESO (CHEESY RICE)

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.