Arroz Con Queso - Rice With Cheese (Bolivia)
photo by GiddyUpGo
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 cups short-grain rice (I used sushi rice, which seems to be the only short grain rice going around here)
- 1 1⁄2 cups crumbled queso fresco (kolla cheese is traditional, but most Bolivian resources seem to agree that queso fresco is a good s)
- 1 teaspoon garlic, minced
- 1 tablespoon red onion, minced
- 1 cup milk
- 6 cups water
- salt
directions
- Boil the water with the salt, then add the rice and keep boiling, uncovered, until almost all of the water has been absorbed or cooked off. The rice should still be pretty wet, but without pools of water and not fluffy.
- Meanwhile, saute the garlic and onions in a small amount of oil for four or five minutes. Take care not to let them brown.
- When the rice is nearly ready, bring the milk to a boil (warning, milk scalds easily so don't take your eyes off of it).
- Add the milk, cheese and onion/garlic mixture to the rice. Cook over low heat, stirring, until all the cheese has melted.
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RECIPE SUBMITTED BY
I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it.
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