Welcome back food family!
Remember to tag your food pics! #LetsGoaCocinar #CocinandoInSpanglish
Today I made my grandma, Mama Chuy's 🥰buttery white rice with queso fresco.
I remember being in her kitchen in Mexico years ago as she made it for my dad. It was always dad's first request when he visited her. 💕Watching her that day, is how I learned to make it myself.
Unlike a traditional Mexican rice which is toasted in oil, this rice is toasted in butter.
It is absolutely delicious! 😋 And to make it even more delicious, my grandma added queso fresco. 🧀 It is the perfect side dish for any meal.
So, are you ready? Get your aprons and #LetsGoaCocinar!
Servings: 8 to 12
Ingredients:
3 cups RICE
12 tbs UNSALTED BUTTER
3 cups WHOLE MILK
3 cups WATER
CHICKEN BOUILLON powder to taste (approx 2 tbs)
1 to 2 cups QUESO FRESCO
1/2 cup CILANTRO (optional)
Instructions:
1-Melt the BUTTER in a pan over medium heat.
2-Add the RICE to the pan and sauté with the butter for approximately 5 minutes or until the rice is fully coated with the butter and has turned a golden brown. Keep stirring.
3-Add the MILK, WATER and half the QUESO FRESCO, CHICKEN BOUILLON powder to taste and stir with the rice. You can also add the optional CILANTRO here if you'd like.
4-Cover the pot and cook on low for 30 to 45 minutes or until the rice is soft and fully cooked.
5-Uncover the pan and sprinkle the remaining queso fresco over the rice. Cover the pot until ready to serve.
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