Sarasota's Arroz con Queso
Created by Kchurchill5 on September 20, 2012
- Servings: 7
- Prep Time: 5m
- Cook Time: 7-9h
- Recipe #6540
Ingredients
- 1 1/2 cups long grain rice
- 1 (15 ounce) can whole tomatoes, crushed
- 1 (15 ounce) can Mexican style beans
- 1 large onion, diced
- 3 garlic cloves minced
- 1 (4 ounce) can green chilies
- 2 cups Mexican blend cheese, shredded or grated
- 1 cup small curd cottage cheese
- 2 tablespoons vegetable oil
- Garnish: cilantro, parsley, or scallions, chopped (optional)
How to Make
-
Step 1: Rice Base ... Mix the rice, tomatoes, beans, onion, garlic, green chilies, 1 cup Mexican cheese, cottage cheese, and oil in a bowl. Add to the crock pot that is lightly sprayed with a non-stick spray. Note: I crush the whole tomatoes with my hand, or you can use a fork - you just want to break them up.
-
Step 2: Cook ... Cover, and cook 7-9 hours on low heat. The newer crock pots cook much faster; and, this cookbook obviously was based around the older crock pots. So, I would suggest 7 hours, as this is how long mine takes. But just be aware, that cooking times can vary.
-
Step 3: Serve ... Transfer to a serving dish and top with the remaining cheese, and garnish with cilantro, parsley, or scallions if you want. ENJOY!
Nutritional Facts
- Serving Size: 1 (306.1 g)
- Calories 530.3
- Total Fat - 19.7 g
- Saturated Fat - 9.3 g
- Cholesterol - 100.5 mg
- Sodium - 2435.1 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 3.4 g
- Sugars - 6 g
- Protein - 41.4 g
- Calcium - 347.8 mg
- Iron - 3 mg
- Vitamin C - 9 mg
- Thiamin - 0.7 mg