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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 tbsp butter
1 cup sliced scallions, white section and about 1 inch of green tops
1 medium shallot, minced
1 1/2 cups rice
3 1/4 cups hot water
¾ tsp salt
1 1/2 cups shredded Queso Quesadilla cheese, divided
1/2 cup frozen tiny peas, thawed
1/3 cup finely chopped fresh parsley
1/2 tsp ground white pepper
In a large saucepan, melt butter over medium heat. Add scallions and shallot; cook for 2 minutes. Stir in rice, water and salt; bring to a boil. Reduce heat to low; cover, then cook for 20 minutes, or until water is absorbed. Stir in 1 1/4 cups cheese, parsley, peas and pepper. To serve, divide rice into serving bowls; sprinkle remaining cheese on top. Serves 4-6
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MEXICANA RICE DELIGHT
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 tbsp butter
1 cup sliced scallions, white section and about 1 inch of green tops
1 medium shallot, minced
1 1/2 cups rice
3 1/4 cups hot water
¾ tsp salt
1 1/2 cups shredded Queso Quesadilla cheese, divided
1/2 cup frozen tiny peas, thawed
1/3 cup finely chopped fresh parsley
1/2 tsp ground white pepper
In a large saucepan, melt butter over medium heat. Add scallions and shallot; cook for 2 minutes. Stir in rice, water and salt; bring to a boil. Reduce heat to low; cover, then cook for 20 minutes, or until water is absorbed. Stir in 1 1/4 cups cheese, parsley, peas and pepper. To serve, divide rice into serving bowls; sprinkle remaining cheese on top. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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