Arroz con queso
Creamy, moist rice finished with milk and melting Queso Chaqueño, then topped with finely sliced green onions. Arroz con queso is a classic accompaniment to grilled meats, keperí and parrilladas in Santa Cruz and Bolivia's eastern lowlands.
Ingredients
- 1½ cup short- or medium-grain white rice
- 4 cup water
- 1 tbsp butter or neutral oil
- ½ small white onion, peeled and halved
- ¾ cup whole milk, warmed, plus more as needed
- 250 g Queso Chaqueño, grated, thinly sliced or cut into small cubes
- salt, to taste
- 2 green onions, thinly sliced, for garnish
Method
Place the water, butter or oil, onion and a small amount of salt in a medium pot. Bring to a boil.
Add the rice and reduce the heat to medium-low. Cook uncovered or partially covered, stirring occasionally, until the rice is completely tender and remains moist, about 18 to 22 minutes. Do not allow the rice to become dry and fluffy.
Remove the onion halves. Gradually stir in the warm milk and cook over low heat for 1 to 2 minutes. The rice should be creamy and loose but not soupy.
Reduce the heat to its lowest setting or remove the pot from the heat. Fold in the Queso Chaqueño until the cheese softens and melts throughout the rice.
Add another splash of warm milk when necessary to maintain a moist, creamy and slightly sticky consistency.
Serve immediately, topped with finely sliced green onions. Serve alongside grilled meat, keperí or a parrillada.
Featured cheese
Queso Chaqueño
Bolivia · cow milk