Recipes
Quesotto di Los Angeles
Description:

A different and special way to serve rice. Great as an entrée or as a side dish with other Mexican fare.

Submitted by Mabel Mendez, Los Angeles, Calif. - Tillamook Cheese Recipe Contest 2001

Instructions:

Heat broth to simmer in separate pot while preparing rice.  In a deep saucepan on medium-high heat, prepare rice by first adding chopped onion to hot olive oil and sauté until light golden brown.  Reduce to medium heat.  Add one ladle full of hot broth to rice and stir until liquid is absorbed.

Repeat this process for the next 15-20 minutes, stirring constantly throughout the cook time until rice is creamy.  You can add salt and pepper at this time to ensure even distribution.  Add corn, beans, red peppers and cilantro and stir evenly.  Heat for a few more minutes.  (Heat longer if using frozen corn.) 

Rice should be creamy and slightly puffy in texture.  Fold in the pepper jack cheese until evenly melted.  Cover and allow to sit for 10 minutes to ensure best taste.  Serve with your favorite fresh salad or salsa.

Ingredients:
2 cups short grain rice       
5 cups chicken or vegetable broth       
1/2 cup finely chopped onion       
4 tablespoons olive oil       
3/4 cups canned or frozen corn       
1 can drained black beans, pinto optional       
1/4 cup diced, roasted red peppers, jar variety is perfect       
1/4  cup chopped cilantro, coriander       
1 1/2 cup shredded Tillamook® Pepper Jack Cheese       
salt and pepper to taste