Mexican Rice with Salsa and Cheeses (Arroz Con Salsa Y Quesos)

Mexican Rice with Salsa and Cheeses (Arroz Con Salsa Y Quesos)

prep time

minutes
cook time

minute
servings
8

Ingredients











Cooking Instructions

1

Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with chicken broth and placing 1 whole chile jalapeño in broth. Do not overcook—al dente rice is preferred. Remove from heat. Discard chile. Fluff rice with fork. Spread on a cookie sheet so the grains don't stick together and cool.


2

Heat oven to 400° Combine the creams in a bowl.


3

In large 9"x12" rectangular or oval baking dish, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Don't overfill dish. Bake for 40-45 minutes. Serve immediately.


Ingredients











Cooking Instructions

1

Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with chicken broth and placing 1 whole chile jalapeño in broth. Do not overcook—al dente rice is preferred. Remove from heat. Discard chile. Fluff rice with fork. Spread on a cookie sheet so the grains don't stick together and cool.


2

Heat oven to 400° Combine the creams in a bowl.


3

In large 9"x12" rectangular or oval baking dish, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Don't overfill dish. Bake for 40-45 minutes. Serve immediately.


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