Arroz con Queso (Rice with Cheese)
photo by Pierre Dance
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 709.77 ml cooked rice (white or Brown Basmatti works great)
- 2 (850.48 g) can black-eyed peas (I've used other types of beans succsessfully)
- 3 clove garlic, minced
- 1 large onion, chopped
- 226.79 g can ortega chilies, diced
- 226.79 g ricotta cheese, thinned with milk 'til spreadable
- 340.19 g sharp cheddar cheese, grated
- 340.19 g monterey jack cheese, grated
- 118.29 ml parmesan cheese, freshly grated
- 63.78 g can sliced black olives
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a good side dish to grilled chicken - it also enabled me to use up some leftover white rice! I was unable to locate black eyed peas in our market so I substituted with black beans. My husband doesn't like black olives so I omitted them. Next time, I'll kick it up a notch by adding salsa to the rice mixture. Thanx pierre!
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.