Shelly's Recipe

MEXICAN RICE WITH SALSA AND CHEESES

Category: Rice/Risotto

1 1/2 cups long grain white rice
Chicken broth
1 chile jalapeno

1 cup whipping cream
3/4 cup half and half
1/2 cup sour cream

4 oz Queso Quesadilla (or Oaxaca or Muenster) cheese, shredded
4 oz Mozzarella cheese, shredded
4 oz Fresh mozzarella cheese, shredded

1 16-oz jar salsa, such as Corn and Poblano or Fire Roasted Vegetable

Rinse rice in sieve until water runs clear. Cook according to pkg directions, replacing the amount of water called for with chicken broth and placing 1 whole chile jalapeno 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.

Preheat oven to 400 Combine the creams in a bowl.

In large 13x9 inch baking pan, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Do not overfill dish. Bake for 40-45 minutes. Serve immediately.