Best 3 Manchego Cheesy Rice Recipes
Indulge in the delectable Manchego Cheesy Rice, a culinary symphony of flavors and textures that will tantalize your taste buds. This Spanish-inspired dish marries the bold nuttiness of Manchego cheese with the comforting warmth of rice, creating a harmonious blend that is both satisfying and sophisticated. Discover three unique recipes that showcase the versatility of this remarkable dish:
1. **Classic Manchego Cheesy Rice:** Embark on a culinary journey to the heart of Spain with this traditional recipe. Perfectly cooked rice is enveloped in a velvety sauce infused with Manchego cheese, resulting in a dish that is both creamy and savory.
2. **Baked Manchego Cheesy Rice:** Experience a delightful twist on the classic with this oven-baked variation. Layers of rice, Manchego cheese, and flavorful vegetables are combined and baked to perfection, creating a golden crust and a rich, cheesy interior.
3. **Manchego Cheesy Rice with Chorizo:** Embark on a culinary adventure with this vibrant recipe that adds a spicy kick to the classic dish. Succulent chorizo sausage and aromatic spices are combined with rice and Manchego cheese, resulting in a flavorful and satisfying meal that is sure to impress.
Prepare to be captivated by the symphony of flavors and textures that await you in each of these Manchego Cheesy Rice recipes. From the traditional to the innovative, these dishes promise a culinary experience that will leave you craving more.
MANCHEGO CHEESY RICE
Make and share this Manchego Cheesy Rice recipe from Food.com.
Provided by gailanng
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
Nutrition Facts : Calories 372.4, Fat 8.3, SaturatedFat 4.3, Cholesterol 20.7, Sodium 312.9, Carbohydrate 63, Fiber 1.9, Sugar 2.9, Protein 9.3
CHEESY RICE PAPER TTEOKBOKKI
With leftover rice paper, you can make tteokbokki at home. Instead of using tteok, this recipe uses hydrated, pliable rice paper wrappers that are rolled into tight logs to mimic the the chewy rice cakes. Some of the rice paper tteok are left plain, while others are filled with cheese. Give this dish a try for a super chewy and spicy experience. And keep in mind that the sauce in this recipe does not get as thick as the one for original tteokbokki. Real tteok releases starch into the broth to result in a thicker sauce.
Provided by Food Network Kitchen
Time 1h15m
Yield 2 servings (3 cups)
Number Of Ingredients 15
Steps:
- For the dasima anchovy broth: Add the dasima and 2 cups cold water to a medium pot. Let soak until the dasima doubles in size and the water turns a slight green-yellow, about 30 minutes. Meanwhile, remove and discard the heads of the anchovies. Split the anchovies in half along the spines to remove the innards; discard the innards and set the anchovies aside.
- For the gochujang sauce: Stir together the gochujang, sugar, soy sauce, corn syrup, and gochugaru in a small bowl and set aside.
- For the plain tteok: Spray a baking sheet with nonstick cooking spray. Soak a rice paper wrapper in a large shallow bowl of warm water until slightly bendy but still stiff, about 15 seconds, then lay on a cutting board. Repeat soaking with another rice paper wrapper then lay directly on top of the first wrapper. Repeat soaking with a third wrapper and place on top of the stacked wrappers. Push out any air bubbles, letting the wrappers adhere together. (If the wrappers are too wet and slippery to roll, then pat them with a paper towel to remove the excess water.) Starting from the edge of the stack closest to you, roll the stack into a tight log away from you. Place the log on the prepared baking sheet and repeat with the remaining rice paper wrappers to create 6 logs. Cut each log into 3 equal pieces, each about 3 inches long, to yield a total of 18 tteok.
- For the cheese tteok: Spray a baking sheet with nonstick cooking spray. Soak a rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Place a mozzarella slice on the bottom half of the wrapper, leaving 1/2 inch space from bottom. Fold the sides of the wrapper over the mozzarella, then fold up the bottom flap and roll up into a tight log. Place the log on the prepared baking sheet and repeat with the remaining rice paper wrappers to create 4 cheese tteok.
- Bring the dasima anchovy broth to a boil over medium heat and boil until the broth starts to foam around the sides, 1 to 2 minutes. Discard the square of dasima, then add the reserved anchovies. Boil for 5 minutes, then remove the anchovies with a slotted spoon and discard them. Add the gochujang sauce to the broth and boil, stirring, until incorporated and the resulting sauce is homogenous and slightly reduced, about 5 minutes. Add the onions and fish cakes (see Cook's Note) and cook until the onions are slightly softened and the fish cakes are warmed through, about 2 minutes. Add the plain tteok and cheese tteok and stir to coat them in the sauce, 1 to 2 minutes. Garnish with scallion greens and toasted sesame seeds.
CREAMY CHEESE RICE
The best part about this cheesy rice recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.
Nutrition Facts : Calories 216 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 466mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- For the best flavor, use high-quality Manchego cheese that has been aged for at least 6 months.
- If you don't have chicken broth on hand, you can use vegetable broth or water instead.
- Feel free to add other vegetables to the recipe, such as diced bell peppers, onions, or peas.
- If you like your rice with a little more spice, add a pinch of cayenne pepper or chili powder.
- For a richer flavor, toast the rice in a little bit of butter before adding the broth and cheese.
- Garnish the finished dish with fresh chopped parsley or cilantro.
Conclusion:
Manchego cheesy rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. If you are looking for a cheesy and flavorful rice dish, then this recipe is for you. You can also try experimenting with other types of cheese, such as cheddar, Parmesan, or Gruyère.
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