Arroz Con Queso Rice With Cheese Bolivia Recipes

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ARROZ CON QUESO (RICE WITH CHEESE)



Arroz con Queso (Rice with Cheese) image

My friend Jolene gave me this one. I think she got it from "Diet for a Small Planet". It's one of those "keep all of the ingredients on hand for emergencies" recipes. When you burn something, quietly get of it and make this. No one will know. Prep. time doesn't include cooking the rice.

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:

  • 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 - BOLIVIAN CHEESE RICE



Arroz con Queso - Bolivian Cheese Rice image

This cheese rice dish is called Arroz con Queso in Bolivia. It's a delicious side dish that we often serve in BBQs or get togethers. It's the perfect, comforting side dish!!

Provided by Sonila

Categories     Side Dish

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 - RICE WITH CHEESE (BOLIVIA)



Arroz Con Queso - Rice With Cheese (Bolivia) image

I used this recipe for week 32 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bolivia is my 32nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This Bolivian side dish is made with a fresh farmer's cheese; "kolla" (traditionally used) is saltier than queso fresco, so when making this be sure to taste and add salt according to your preferences.

Provided by GiddyUpGo

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups short-grain rice (I used sushi rice, which seems to be the only short grain rice going around here)
1 1/2 cups crumbled queso fresco (kolla cheese is traditional, but most Bolivian resources seem to agree that queso fresco is a good s)
1 teaspoon garlic, minced
1 tablespoon red onion, minced
1 cup milk
6 cups water
salt

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)



Arroz Con Queso (Cheesy Rice) image

I combined a recipe a had from the monthly co-op newsletter and Recipe No. 77683. Preparation does not include time to cook rice. You can cheat and buy the frozen brown rice from Trader Joe's.

Provided by Mad City Pug Lady

Categories     One Dish Meal

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.

RICE CON QUESO



Rice Con Queso image

The exact recipe from Frances Moore Lappe's "Diet for a Small Planet". Great for a buffet dinner. Prep time does not include cooking the rice or beans.

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.

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