Arroz con Queso (Rice with Cheese) Recipe
Description: My friend Jolene shared this gem with me, and it’s been a lifesaver in kitchen emergencies. Inspired by “Diet for a Small Planet,” this recipe is a delicious blend of flavors that’s perfect for weeknight dinners. Prep time excludes cooking the rice.
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour and 10 minutes
- Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Cooked rice |
| 2 cans | Black-eyed peas |
| 3 cloves | Garlic |
| 1 | Onion |
| 1 | Chilies |
| 1/2 cup | Ricotta cheese |
| 3/4 cup | Sharp cheddar cheese |
| 3/4 cup | Monterey Jack cheese |
| 1/2 cup | Parmesan cheese |
| 1 | Black olives |
Instructions:
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Preheat oven to 350°F (175°C).
-
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Mix Cheddar and Jack cheeses together.
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Combine cooked rice, black-eyed peas, minced garlic, chopped onion, and chilies in a bowl.
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Spread 1/3 of the rice and bean mixture in a large casserole dish.
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Layer with half of the cheese mixture.
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Top with half of the Ricotta cheese.
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Repeat the layers: another 1/3 of the rice and bean mixture, followed by the remaining half of the cheese mixture, and then the remaining Ricotta cheese.
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Finish with the last 1/3 of the rice and bean mixture.
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Bake in the preheated oven for 40 minutes.
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Remove from the oven and top with black olives.
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Evenly sprinkle with Parmesan cheese.
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Bake for an additional 10 minutes.
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Take out from the oven and let it rest for 20 minutes.
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Serve and enjoy!
Nutritional Information (per serving):
- Calories: 609.6
- Fat: 34.1g
- Saturated Fat: 20.9g
- Cholesterol: 102.6mg
- Sodium: 1002.4mg
- Carbohydrates: 41.9g
- Fiber: 4.7g
- Sugar: 2.8g
- Protein: 34.2g
Keywords:
Mexican, High In…, Weeknight, Oven, < 4 Hours
This Arroz con Queso recipe is a comforting and hearty dish that’s perfect for any night of the week. With layers of cheesy goodness and a kick of flavor from the chilies, it’s sure to become a favorite in your household too!
