In search of a great new crockpot recipe? This recipe for Arroz con Queso is the way to go. It's simple, yet delicious! Long-grain rice is the star here, along with a mixture of ricotta and Monterey Jack cheeses. Green chilies, minced garlic, and onion add even more flavor.
This dish can be prepared in just three easy steps. Combine the ingredients, cook, and sprinkle with cheese. How easy is that? We don't think you'll find many other recipes that are as easy as this one. The crockpot is what makes this recipe so incredibly easy.
It'll handle all of the cooking for you, so you can use your time and energy for other things. Being involved in the cooking process is fun, but sometimes you just need a break. Instead of ordering fast food, turn to easy recipes like this one.
This dish will take six to nine hours to cook, so make sure to plan your schedule accordingly. This can definitely be left to cook while you're away at work. Just make sure to keep an eye on it, as you don't want it overcooking. Once all of the liquid has been absorbed, the dish is done.
Arroz con Queso
Ingredients:
8 ounces canned whole tomatoes, crushed
15 ounces black beans, rinsed and drained
1-1/2 cups uncooked converted long-grain rice
1 onion, chopped
1 cup ricotta cheese
4 ounces chopped green chilies
2 tablespoons vegetable oil
3 teaspoons minced garlic
2 cups grated Monterey Jack cheese, divided
Directions:
1. Combine tomatoes, beans, rice, onion, ricotta cheese, chilies, oil, garlic, and 1 cup Monterey Jack cheese in crockpot; mix thoroughly.
2. Cover; cook on LOW 6 to 9 hours or until liquid is absorbed.
3. Sprinkle with remaining cheese before serving.