Crock Pot Arroz Con Queso
Turn your crock pot into a culinary powerhouse with this irresistibly cheesy Crock Pot Arroz Con Queso! This easy, hands-off recipe combines tender long-grain white rice, zesty diced tomatoes with green chiles, and a rich blend of melted cheddar and Monterey Jack cheeses for a creamy, flavor-packed dish that satisfies every craving. Infused with aromatic sautéed onions, garlic, and a hint of cumin, this dish is perfect as a hearty main course or a delectable side. With just 15 minutes of prep, let your slow cooker do the work to deliver a comforting, crowd-pleasing meal ideal for busy weeknights or casual gatherings. A sprinkle of fresh cilantro on top is the ultimate finishing touch!
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 can (10 ounces) diced tomatoes with green chiles (e.g., Rotel)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming mushy during cooking.
In a medium skillet over medium heat, melt the unsalted butter. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes. Remove from heat.
Lightly grease the crock pot insert with non-stick spray or a small amount of oil to prevent sticking.
In the crock pot, combine the rinsed rice, chicken broth, sautéed onion and garlic mixture, diced tomatoes with green chiles (including liquid), ground cumin, salt, and black pepper. Stir well to evenly distribute the ingredients.
Cover the crock pot with its lid and set it to the HIGH setting. Cook for 1.5 to 2 hours, or until the rice is tender and the liquid is absorbed. Stir occasionally, especially in the last 30 minutes to prevent the rice at the bottom from burning.
Once the rice is fully cooked, turn the crock pot to the WARM setting. Stir in the shredded cheddar cheese and Monterey Jack cheese until they are melted and the mixture becomes creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with chopped fresh cilantro, if desired. Enjoy as a comforting main dish or as a cheesy side!
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.1 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 430 mg | 33% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
