Arroz Con Queso (rice With Cheese)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 cups cooked rice ( 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

Recipe

• 1 preheat oven to 350 f.
• 2 mix cheddar and jack together.
• 3 mix rice, beans, garlic, onion, and chilies together.
• 4 in a large casserole dish spread 1/3 of the rice/bean mixture.
• 5 top that with 1/2 of the cheese mixture.
• 6 top that with 1/2 of the ricotta.
• 7 then the next 1/3 of the rice/bean mixture.
• 8 followed by the last half of the cheese.
• 9 followed by the last half of the ricotta.
• 10 then the last 1/3 of the rice/bean mixture.
• 11 bake 40 min.
• 12 remove from the oven, top with black olives.
• 13 sprinkle evenly with parmesan.
• 14 bake 10 min. more.
• 15 remove from oven and let rest 20 min.
• 16 serve.