Ingredients for Arroz Con Queso Rice With Cheese
- 4 cups cooked rice
- 2 cans (15 ounce) black beans, rinsed and drained
- 1 teaspoon garlic, minced
- 1 medium onion, chopped
- 2 jalapeños, seeded and minced
- 15 ounces ricotta cheese
- 2 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup black olives, sliced
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How to Make Arroz Con Queso Rice With Cheese
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, black beans, minced garlic, chopped onion, and jalapeños. Mix well.
- In a separate bowl, combine the shredded cheddar and Monterey Jack cheese.
- In a large greased casserole dish (approximately 9x13 inches), spread one-third of the rice and bean mixture.
- Top with one-half of the cheese mixture.
- Spread one-half of the ricotta cheese evenly over the cheese layer.
- Add another third of the rice and bean mixture.
- Top with the remaining cheese mixture.
- Spread the remaining ricotta cheese over the cheese layer.
- Add the final third of the rice and bean mixture.
- Bake for 40 minutes.
- Remove from the oven and top with sliced black olives.
- Sprinkle evenly with Parmesan cheese.
- Bake for an additional 10 minutes.
- Remove from oven and let rest for 20 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
11g
Fat
104g
Carbs
13g
