Queso Fresco is a fresh, creamy cheese used to top many Mexican dishes. In this casserole, it is layered with buttery seasoned rice. This makes a good side dish for any Mexican meal.
Serves 4-6.
Ingredients:
Rice:
- 3/4 c long grain brown rice
- 1/4 c wild rice
- 2 1/2 c water
- 1/2 tsp salt
Seasonings:
- 1 1/2 Tbsp butter
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 1 poblano pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tsp annatto powder
- 1 tsp dry oregano leaves
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 lime, juice only
- 1/4 c cilantro, minced
- 1 1/2 c queso fresco, finely crumbled
Directions:
- Place the brown rice, wild rice, water and salt in a small saucepan over medium heat. When it simmers, turn the heat down to the lowest setting, cover tightly, and simmer 45 minutes.
- In a large skillet on low heat, melt the butter and sauté the onion, red bell pepper and poblano for 10 minutes. Add the garlic and saute another minute. Turn off heat and add the rice, annatto powder, oregano, salt, pepper, lime juice and cilantro. Blend well.
- Preheat oven to 350 degrees F and butter an 11 x 7 x 2 inch baking dish. Place half of the rice mixture in an even layer in the bottom. Crumble half of the cheese on top. Repeat layers once. Bake 20 minutes and serve hot.