1 1/2 cups long grain white rice
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
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.