Best 2 Arroz Con Queso Rice With Cheese Bolivia Recipes

**Arroz con queso**, or rice with cheese, is a traditional Bolivian dish that is typically served as a main course or side dish. It is made with rice, cheese, onions, tomatoes, and various spices. The dish is simple to prepare and can be made with pantry staples. It is a popular dish in Bolivia and is often served at special occasions such as birthdays and holidays.

There are many different recipes for arroz con queso, and each family has their own unique way of preparing it. Some recipes call for the use of a specific type of cheese, such as queso fresco or queso criollo, while others use a blend of different cheeses. Some recipes also include vegetables such as potatoes, carrots, and peas.

In addition to the traditional arroz con queso recipe, there are also several variations that can be made. For example, some people like to add meat, such as chicken or beef, to the dish. Others like to add different types of spices, such as cumin or chili powder. There are also vegetarian and vegan versions of arroz con queso that can be made without cheese or meat.

No matter how it is prepared, arroz con queso is a delicious and satisfying dish that is sure to please everyone at the table. It is a great way to use up leftover rice, and it is also a very budget-friendly meal. If you are looking for a new and exciting dish to try, arroz con queso is a great option.

Here are our top 2 tried and tested recipes!

ARROZ CON QUESO - RICE WITH CHEESE (BOLIVIA)

Arroz Con Queso - Rice With Cheese (Bolivia) image

I used this recipe for week 32 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bolivia is my 32nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This Bolivian side dish is made with a fresh farmer's cheese; "kolla" (traditionally used) is saltier than queso fresco, so when making this be sure to taste and add salt according to your preferences.

Provided by GiddyUpGo

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups short-grain rice (I used sushi rice, which seems to be the only short grain rice going around here)
1 1/2 cups crumbled queso fresco (kolla cheese is traditional, but most Bolivian resources seem to agree that queso fresco is a good s)
1 teaspoon garlic, minced
1 tablespoon red onion, minced
1 cup milk
6 cups water
salt

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 (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.

Tips:

For the best results, use fresh, high-quality ingredients.
Rinse the rice thoroughly before cooking to remove any starch or impurities.
Use a heavy-bottomed pot or pan to cook the rice, as this will help to prevent the rice from burning.
Bring the rice and water to a boil, then reduce the heat to low and simmer until the rice is tender and all of the liquid has been absorbed.
Once the rice is cooked, fluff it with a fork before adding the cheese and other ingredients.
Use a variety of cheeses to create a flavorful and creamy dish. Some good options include cheddar, Monterey Jack, and queso fresco.
Add other ingredients, such as vegetables, meat, or beans, to make a more hearty and flavorful dish.
Serve the rice with cheese immediately, while it is still hot and creamy.

Conclusion:

Arroz con queso is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and cheesy flavor, arroz con queso is sure to be a hit with everyone at your table.