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Madison Area Gluten Intolerance Chapter

Rice con Queso

3 cups cooked rice
1 15-ounce can pinto beans, drained and rinsed
3 cloves garlic, minced
1 large onion, chopped
1 small can green chilies, chopped
1 8-ounce container ricotta cheese
12 ounces shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Mix rice, beans, garlic, onion and chilies. In casserole dish spread alternating layers of rice-bean mixture, ricotta cheese and Monterey Jack cheese starting and ending with layer of rice-bean mixture. Bake 30 minutes at 350 degrees. Sprinkle cheddar cheese over top during last 5 minutes.