This cheese rice dish is called Arroz con Queso in Bolivia. It's a delicious side dish that we often serve in BBQs or get togethers. It's the perfect, comforting side dish!!
Course Side Dish
Cuisine Bolivian, Gastronomia Latina, Latin American
Keyword arroz con queso, bolivian arroz con queso, bolivian cheese rice, latin food
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 360kcal
Author Sonila
Ingredients
2cupsshort grain riceor pearl rice
1cupmilkboiling
0.5red onionmedium
2garlic clovesminced
4tbspsolive oil
10ozqueso fresco
0.5tbspsalt
5cupshot water
2green onions (optional)chopped for decorations
2tbspschopped fresh parsley (optional)for decorative use
Instructions
Saute finely chopped onion and minced garlic in olive oil. Keep heat in medium setting.
Add rice when onions look translucent. Saute all together, be careful not to burn the onions.
Add 5 cups of hot water and salt. Stir well and let the rice cook.
Once water is running out, but rice is not fully cooked yet, then add a cup of hot milk and shredded cheese.
Lower heat to low. Cook until cheese is melted and you see no more water/milk. Let it cool and serve as a side dish.
Video
Notes
Queso fresco can have different salt quantity depending on brand. Be careful how much salt you add to arroz con queso so it doesn't come out too salty. Also, to shred queso fresco I use a simple grater as below.