Made with triple the cheesy goodness, this Tres Queso Rice is perfect for a delicious side dish or decadent appetizer.
In large saucepan set over medium-high heat, heat oil and butter; cook onion, bell pepper, tomatoes, garlic, salt, pepper and chili flakes for 5 to 8 minutes or until tender.
Stir in vegetable broth; bring to boil. Stir in rice; reduce heat to low. Cover and cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
Meanwhile, heat cream in small saucepan set over medium heat until just starting to simmer.
Stir cream into rice mixture in saucepan set over very low heat; stir in Monterey Jack, queso blanco and cotija cheese until cheese starts to melt. Cover and let stand for 5 minutes. Sprinkle with cilantro.
Add cooked and crumbled chorizo sausage to the rice if desired.
This indulgent tres queso, or three cheese, rice is made with a blend of Monterey Jack, queso blanco and cotija cheese for a tasty Mexican-inspired side dish.
Every bite is loaded with both sweet and savory flavor with a kick as this dish starts with a base of onion, red pepper, tomatoes, garlic, salt, pepper and chili flakes sautéed in a combination of butter and oil. Then, aromatic Thai Jasmine Rice from Mahatma® Rice is toasted in all of those flavors and simmered to perfection in vegetable broth. The final touches are added with cream and three cheeses folded in for the ultimate cheesy rice.
This dish is not only packed with flavor, but it’s also completely free of meat for a hearty vegetarian appetizer or side dish. Make sure to add this to your list of Hearty Vegetarian Dishes for your next Meatless Monday event!