Arroz Con Jocoque Rice With Jack Cheese Recipes

ARROZ CON JOCOQUE (RICE WITH JACK CHEESE)

Steps:

• Cut Jack cheese into strips.
• Mix together sour cream and chiles.
• Butter 1-1/2 quart casserole dish.
• Layer rice, sour cream mixture and cheese strips; repeat finishing with rice on top.
• Bake, covered at 350 degrees for 1-1/2 hours.
• During last few minutes of baking, sprinkle with cheddar cheese.

EASY ARROZ CON POLLO

Steps:

• Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

CROCK POT ARROZ CON QUESO

Steps:

• Set aside 1 cup of the grated cheese.
• Mix all other ingredients together, breaking up the tomatoes carefully.
• Place mixture into a well greased crock pot.
• Cover and cook on low setting for 6-9 hours.
• Just before serving, sprinkle with reserved grated cheese.

RICE COOKER ARROZ CON GANDULES

Steps:

• 1. Rinse and drain rice 3 or 4 times to remove excess starch; pour drained rice into cooker pot. NOTE: if your rice cooker came with a measuring cup, use that to measure rice.
• 2. Drain gandules (pigeon peas), discarding liquid, and add to pot.
• 3. Cut bacon (about 6 strips) into 1/2-inch pieces and add to pot.
• 4. Add chopped onions, Goya Sazón seasoning, and chicken broth; stir ingredients together. NOTE: When adding chicken broth, use the same measuring cup that you used for the rice.
• 5. OPTIONAL: If desired, you may stir in additional seasoning or ingredients; one suggestion is to add 1/2 teaspoon of Creole seasoning.
• 6. Cook in rice cooker until liquid is absorbed and rice is tender; stir before serving.

ARROZ CON QUESO (RICE WITH CHEESE)

Steps:

• 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.

ARROZ CON QUESO - RICE WITH CHEESE (BOLIVIA)

Steps:

• 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.

ARROZ CON QUESO (CHEESY RICE)

Steps:

• Preheat oven to 350°F.
• Heat oil in a medium skillet; add onion and chilies. Cook until softened, about 5 to 7 minutes. Add garlic, cumin and chili powder and cook 2 minutes more.
• In a large bowl, combine rice, beans and onion mixture. Spray a 2-quart casserole with non-stick spray.
• Spread 1/3 of the rice/bean mixture. Top that with 1/2 of the ricotta cheese. Top that with 1/2 of the Monterey jack cheese. Repeat, ending with the rice/bean mixture.
• Cover and bake for 30 minutes.
• Remove from the oven; cover casserole with the salsa. Sprinkle evenly with cheddar cheese. Bake 5 to 10 minutes more, until cheese is melted and lightly browned.