Rice Con Queso
Indulge in the creamy, cheesy comfort of Rice Con Queso, a flavorful one-pot dish that’s perfect for weeknight dinners or festive gatherings. This recipe features fluffy long-grain white rice infused with aromatic sautéed onions, garlic, and a hint of spice from smoky paprika and ground cumin. The addition of diced green chiles brings a subtle kick, perfectly balanced by the richness of heavy cream and a melty blend of sharp cheddar and Monterey Jack cheese. Served with fresh cilantro and lime wedges for a zesty finish, this crowd-pleasing side or main dish is easy to make in just 35 minutes. Whether you're looking for a versatile complement to your favorite Tex-Mex dishes or a comforting meal on its own, Rice Con Queso delivers bold, irresistible flavors in every bite!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 4-ounce can canned diced green chiles
- 0.5 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges (optional, for serving)
Instructions
Rinse the rice under cold water in a fine-mesh sieve to remove excess starch, then set it aside to drain.
In a medium saucepan, heat the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rice to the saucepan and toast it for 2 minutes, stirring constantly, to lightly coat it with butter.
Pour in the chicken or vegetable broth, then stir in the canned green chiles (including the liquid), cumin, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
Once the rice is cooked, remove it from heat but keep it covered for 5 minutes to allow it to steam further.
Remove the lid and fluff the rice with a fork. Stir in the heavy cream until combined.
Gradually mix in the shredded cheddar cheese and Monterey Jack cheese, stirring until the cheeses are fully melted and the rice is creamy.
Taste and adjust the seasoning with additional salt or pepper if needed.
Garnish with chopped fresh cilantro if desired, and serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 541 mg | 42% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 202 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.
