Ingredients Jump to Instructions ↓

  1. 1 1/2 cups long grain white rice

  2. Vegetable broth

  3. 1 chile jalapeño

  4. 1 cup whipping cream

  5. 3/4 cup half-and-half

  6. 1/2 cup sour cream

  7. 4 ounces Wisconsin Queso Quesadilla (or Oaxaca or Muenster) cheese, shredded

  8. 4 ounces Wisconsin Mozzarella cheese, shredded

  9. 4 ounces Wisconsin Fresh mozzarella cheese, shredded

  10. 1 (16-ounce) jar salsa, such as Frontera Corn and Poblano or Amy's Fire Roasted Vegetable

Instructions Jump to Ingredients ↑

  1. Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with vegetable broth and placing 1 whole chile jalapeño in broth. Do not overcook—al dente rice is preferred. Remove from heat. Discard chile. Fluff rice with fork. Spread on a cookie sheet so the grains don't stick together and cool.

  2. Preheat oven to 400°F (205°C) Combine the creams in a bowl.

  3. In large 9x13-inch rectangular or oval baking dish, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Don't overfill dish.

  4. Bake for 40 to 45 minutes. Serve immediately.


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