Mexican Rice with Salsa and Cheeses

Mexican Rice with Salsa and Cheeses

Servings: 8


1 1/2 cups long grain white rice
Chicken broth
1 chile jalapeo

1 cup whipping cream
3/4 cup half and half
1/2 cup sour cream

4 ounces Wisconsin Queso Quesadilla (or Oaxaca or Muenster) cheese, shredded
4 ounces Wisconsin Mozzarella cheese, shredded
4 ounces Wisconsin Fresh mozzarella cheese, shredded

1 16-ounce jar salsa, such as Frontera Corn and Poblano or Amy's Fire Roasted Vegetable

Cooking Directions:

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 jalapeo 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.

Preheat oven to 400 Combine the creams in a bowl.

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.

This recipe courtesy of Wisconsin Milk Marketing Board.

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