The fifth of May is definitely fiesta worthy. A Mexican holiday, Cinco de Mayo is also observed in the United States and other locations around the world as a celebration of Mexican heritage and pride. What better way to celebrate than with some of the best food in the world: Mexican Food!!!
Leading up to Cinco de Mayo, I’ll be posting quite a few wonderful Mexican recipes, beginning with this sensational recipe Mexican Rice with Salsa and Wisconsin Cheeses (Arroz Con Salsa Y Quesos De Wisconsin) from Wisconsin Cheese.
1 1/2 cups long grain white rice
1 Chile jalapeno
1 cup whipping cream
3/4 cup half and half
1/2 cup sour cream
4 ounces Wisconsin Queso Quesadilla (or Oaxaca or Muenster) cheese, shredded
4 ounces Wisconsin Mozzarella Cheese, shredded
4 ounces Wisconsin Fresh Mozzarella Cheese, shredded
1 16-ounce jar salsa, such as Frontera Corn and Poblano or Amy’s Fire Roasted Vegetable
Rinse rice in sieve until water runs clear. Cook according to package 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 9″x12″ rectangular or oval baking dish, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Don’t overfill dish. Bake for 40-45 minutes. Serve immediately.
Serves 8 (Or so they say… I’m not certain I couldn’t have a go at this all by myself!)
For more recipes featuring the greatest cheese in the world, visit http://www.eatwisconsincheese.com/