Crock Pot Arroz Con Queso Recipes

ARROZ CON QUESO

Arroz con Queso image

A great vegetarian dish from CROCKPOT RECIPE COLLECTION.

Provided by Becky Farley

Time 6h20m

Number Of Ingredients 9

Ingredients

1 can(s) (16 oz) whole tomatoes, crushed
1 can(s) (15 oz) black beans, rinsed and drained
1 1/2 c uncooked long-grain converted rice
1 onion, chopped
1 c cottage cheese
1 can(s) (4 oz) chopped green chiles
2 Tbsp vegetable oil
3 tsp minced garlic
2 c grated monterey jack cheese, divided

Steps:

1. Combine tomatoes, beans, rice, onion, cottage cheese, chiles, oil, garlic and 1 cup cheese in 4 1/2-quart Crock Pot slow cooker; mix thoroughly.
2. Cover; cook on low 6 to 9 hours or until liquid is absorbed.
3. Sprinkle with remaining cheese before serving.

CROCK POT ARROZ CON POLLO

Crock Pot Arroz Con Pollo image

Make and share this Crock Pot Arroz Con Pollo recipe from Food.com.

Provided by stephaniemesler

Categories One Dish Meal

Time 9h5m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs chicken thighs, and legs NOT leg quarters
14 1/2 ounces canned diced tomatoes
8 ounces canned peas
14 ounces chicken broth
1 teaspoon garlic powder
2 tablespoons fajita seasoning mix, depending on your own tastes
8 ounces of goya yellow rice

Steps:

1. Put all ingredients EXCEPT the rice in the crock pot on high for 4 hours or low for 6 to 8. Stir it all up and ignore it.
2. One hour before you want to eat, add the entire 8 oz of rice and set the temp to low.
3. Cook covered for one hour.
4. Serve and enjoy!

Nutrition Facts : Calories 685.3, Fat 46.9, SaturatedFat 13.1, Cholesterol 254.7, Sodium 455.4, Carbohydrate 7, Fiber 2.1, Sugar 3.2, Protein 55.7

ARROZ CON QUESO - RICE WITH CHEESE (BOLIVIA)

Arroz Con Queso - Rice With Cheese (Bolivia) image

I used this recipe for week 32 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bolivia is my 32nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This Bolivian side dish is made with a fresh farmer's cheese; "kolla" (traditionally used) is saltier than queso fresco, so when making this be sure to taste and add salt according to your preferences.

Provided by GiddyUpGo

Categories Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups short-grain rice (I used sushi rice, which seems to be the only short grain rice going around here)
1 1/2 cups crumbled queso fresco (kolla cheese is traditional, but most Bolivian resources seem to agree that queso fresco is a good s)
1 teaspoon garlic, minced
1 tablespoon red onion, minced
1 cup milk
6 cups water
salt

Steps:

Boil the water with the salt, then add the rice and keep boiling, uncovered, until almost all of the water has been absorbed or cooked off. The rice should still be pretty wet, but without pools of water and not fluffy.
Meanwhile, saute the garlic and onions in a small amount of oil for four or five minutes. Take care not to let them brown.
When the rice is nearly ready, bring the milk to a boil (warning, milk scalds easily so don't take your eyes off of it).
Add the milk, cheese and onion/garlic mixture to the rice. Cook over low heat, stirring, until all the cheese has melted.

CROCK POT CHILE CON QUESO

Crock Pot Chile Con Queso image

This is based on a recipe from Best-Loved Slow Cooker Recipes. A friend of mine's teen-aged son who is really into cooking liked this. Serve with tortilla chips, or pita bread that has been cut into triangles and toasted in preheated 400 degree farenheit oven for 5 minutes or until crisp.

Provided by mersaydees

Categories Mexican

Time 3h10m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cheese spread, cut into cubes
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup green onion, sliced
2 teaspoons ground coriander
2 teaspoons ground cumin
3/4 teaspoon hot pepper sauce
3 green onions, for garnish (optional)

Steps:

Add all ingredients to slow cooker and stir until well blended.
Cover and cook on low 2 to 3 hours or until hot.
Garnish with green onion strips and hot pepper slices, if desired.

Nutrition Facts : Calories 118.1, Fat 8.2, SaturatedFat 5, Cholesterol 20.8, Sodium 718.8, Carbohydrate 5.1, Fiber 0.4, Sugar 0.2, Protein 6.6

ARROZ CON QUESO (RICE WITH CHEESE)

Arroz con Queso (Rice with Cheese) image

My friend Jolene gave me this one. I think she got it from "Diet for a Small Planet". It's one of those "keep all of the ingredients on hand for emergencies" recipes. When you burn something, quietly get of it and make this. No one will know. Prep. time doesn't include cooking the rice.

Provided by Pierre Dance

Categories Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked rice (white 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

Steps:

Preheat oven to 350 F.
Mix Cheddar and Jack together.
Mix Rice, Beans, Garlic, Onion, and Chilies together.
In a large casserole dish spread 1/3 of the rice/bean mixture.
Top that with 1/2 of the cheese mixture.
top that with 1/2 of the Ricotta.
Then the next 1/3 of the rice/bean mixture.
Followed by the last half of the cheese.
Followed by the last half of the Ricotta.
Then the last 1/3 of the rice/bean mixture.
Bake 40 min.
Remove from the oven, top with Black Olives.
Sprinkle evenly with Parmesan.
Bake 10 min. more.
Remove from oven and let rest 20 min.
Serve.

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