Rice Con Queso Recipes

RICE CON QUESO

Rice Con Queso image

The exact recipe from Frances Moore Lappe's "Diet for a Small Planet". Great for a buffet dinner. Prep time does not include cooking the rice or beans.

Provided by zeldaz51

Categories Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked brown rice, seasoned with salt and pepper
1 1/3 cups cooked black beans (or black-eyed peas, pinto beans, etc.)
3 garlic cloves, minced
1 large onion, chopped
1 (4 ounce) can chilies, chopped
1/2 lb ricotta cheese, thinned with a little low-fat milk (or thin with some yogurt)
3/4 lb shredded monterey jack cheese
1/2 cup shredded cheddar cheese
chopped black olives (optional)
onion (optional)
fresh parsley (optional)

Steps:

Preheat oven to 350 Fahrenheit.
Mix together cooked rice, cooked beans, garlic, onion, and chiles. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.
Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.

ARROZ CON QUESO (RICE WITH CHEESE)

Arroz con Queso (Rice with Cheese) image

My friend Jolene gave me this one. I think she got it from "Diet for a Small Planet". It's one of those "keep all of the ingredients on hand for emergencies" recipes. When you burn something, quietly get of it and make this. No one will know. Prep. time doesn't include cooking the rice.

Provided by Pierre Dance

Categories Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked rice (white or Brown Basmatti works great)
2 (15 ounce) cans black-eyed peas (I've used other types of beans succsessfully)
3 cloves garlic, minced
1 large onion, chopped
1 (8 ounce) can ortega chilies, diced
1/2 lb ricotta cheese, thinned with milk 'til spreadable
3/4 lb sharp cheddar cheese, grated
3/4 lb monterey jack cheese, grated
1/2 cup parmesan cheese, freshly grated
1 (2 1/4 ounce) can sliced black olives

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.

RICE CON QUESO

Rice Con Queso image

98

Categories Mexican Rice Vegetarian Cheese and Eggs Cheese Beans and Grains

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

brown rice
black beans
garlic
onions
hot chili peppers
ricotta cheese
monterey jack cheese
cheddar cheese
brown rice
black beans
garlic
onions
hot chili peppers
ricotta cheese
monterey jack cheese
cheddar cheese

Steps:

Preheat oven to 350℉ (180℃). Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.

Nutrition Facts :

QUESO BEEF AND RICE CASSEROLE

Queso Beef and Rice Casserole image

It's everything you love about burritos, plus an extra-cheesy twist, in a crowd-sized casserole instead of tortillas. Seasoned ground beef, rice and creamy queso sauce combine to create a dish that'll have everyone asking for seconds.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 medium red bell pepper, chopped (1 cup)
1 medium jalapeño chile, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 teaspoon salt
2 cups milk
8 oz Kraft™ Velveeta™ original cheese product, cut into cubes
3 cups shredded Cheddar cheese (12 oz)
4 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 5-quart Dutch oven, cook beef, onions, bell pepper and jalapeño chile over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Add flour, taco seasoning mix and salt; cook and stir 2 minutes. Gradually stir in milk, scraping bottom of pan. Heat to boiling; cook and stir 2 to 3 minutes or until slightly thickened. Remove from heat; add Velveeta™ cheese and 2 cups of the Cheddar cheese; stir until melted. Stir in rice and green chiles.
Pour rice mixture into baking dish; spread evenly. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1 cup cheese; bake 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 510, Carbohydrate 37 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 1480 mg, Sugar 8 g, TransFat 1 g

RAJAS CON QUESO

Rajas con Queso image

A very, very simple dish to make that is very difficult to stop eating. The spiciness of the peppers, sweetness of the corn, and the creamy cheesiness pair together perfectly. Can be used in place of a protein in most any Mexican dish.

Provided by Brian Genest

Categories World Cuisine Recipes Latin American Mexican Main Dishes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

6 medium poblano peppers
1 medium onion
1 tablespoon salted butter, or as needed
2 ears corn, kernels cut from cob
3 cloves garlic, minced
1 ½ cups shredded Monterey Jack cheese
½ cup crumbled cotija cheese
4 tablespoons Mexican crema, or more to taste
salt and ground black pepper to taste

Steps:

Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 11.4 g, Cholesterol 55.4 mg, Fat 18.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 11.2 g, Sodium 304.3 mg, Sugar 3.1 g

CHILI RICE CON QUESO

Chili Rice con Queso image

Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 package (5 oz) salsa-style rice mix
1 1/2 cups shredded Mexican cheese blend (6 oz)
1 can (15 oz) chili beans in sauce, undrained
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1/2 cup water

Steps:

Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, mix rice mix and 1/2 cup of the cheese.
In 1 1/2-quart saucepan, mix chili beans, tomatoes and water. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.

Nutrition Facts : Calories 295, Carbohydrate 30 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1330 mg

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