Ingredients for Arroz Con Queso Cheesy Rice
- 2 cups cooked brown rice
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 - 2 jalapeño peppers, minced
- 1 cup ricotta cheese
- 1 cup shredded monterey jack cheese
- ½ cup salsa
- 1 cup shredded cheddar cheese
- non-stick cooking spray
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How to Make Arroz Con Queso Cheesy Rice
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a medium skillet over medium heat.
- Add 1/2 medium onion, chopped, and 1-2 jalapeños, minced (adjust to your spice preference), and cook until softened, about 5-7 minutes.
- Add 2 cloves garlic, minced, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder. Cook for 2 minutes more.
- In a large bowl, combine 2 cups cooked brown rice, 1 (15-ounce) can black beans, rinsed and drained, and the onion mixture.
- Spray a 2-quart casserole dish with non-stick cooking spray.
- Spread 1/3 of the rice and bean mixture evenly in the bottom of the casserole dish.
- Top with 1/2 cup ricotta cheese.
- Top with 1/2 cup shredded Monterey Jack cheese.
- Repeat layers: rice mixture, ricotta, Monterey Jack.
- Finish with remaining rice mixture.
- Cover the casserole dish with foil.
- Bake for 30 minutes.
- Remove from oven and remove foil.
- Top with 1/2 cup salsa.
- Sprinkle evenly with 1 cup shredded cheddar cheese.
- Bake for another 5-10 minutes, or until the cheese is melted and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
49g
Carbs
11g
