I’m always on the lookout for simple, family-friendly side dishes that kids actually like. This Cheesy Spanish Rice—Arroz Con Queso—is one of those recipes that looks and smells irresistible and tastes even better. It’s easy to prepare in a slow cooker and can be turned into a complete meal by adding cooked, diced chicken or another protein. The combination of tomatoes, black beans and mild chilies gives a subtle southwest flavor while the cottage cheese and Monterey Jack (or cheddar) add creamy richness. Below you’ll find the full recipe, clear instructions, and helpful tips for serving, storing, and customizing this dish.
Arroz Con Queso
Print Recipe
Prep Time:
5 minutes
5 minutes
Cook Time:
6–9 hours
6–9 hours
Total Time:
6–9 hours
5 minutes
6–9 hours
5 minutes
Ingredients
- 1 can (16 oz) crushed whole tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 1/2 cup uncooked long-grain rice
- 1 onion, chopped
- 1 cup cottage cheese
- 1 can (4 oz) chopped green chilies
- 2 tbsp vegetable oil
- 3 tsp minced garlic
- 2 cups grated Monterey Jack or Cheddar cheese, divided
Instructions
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Prepare the ingredients: chop the onion, measure rice and cheeses, rinse and drain the black beans. If you prefer a milder texture, you can lightly sauté the onion and garlic in the oil for 2–3 minutes before adding them to the slow cooker.
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In the slow cooker, combine the crushed tomatoes, rinsed black beans, uncooked long-grain rice, chopped onion, cottage cheese, chopped green chilies, vegetable oil, minced garlic, and 2 cups of the grated cheese. Stir thoroughly to distribute the ingredients evenly so the rice will cook uniformly.
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Cover and cook on LOW for 6 to 9 hours, or until the rice has absorbed the liquid and reached a tender consistency. Slow cooker models vary, so check the rice near the lower end of the time range to avoid overcooking.
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When the rice is done, sprinkle the remaining grated cheese on top, cover briefly to allow it to melt, then fluff gently with a fork. Taste and adjust seasoning—add salt and pepper as desired.
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Serve warm as a side dish or, for a heartier option, fold in cooked diced chicken breast, cooked turkey or firm tofu to make it a full meal. Garnish with fresh cilantro, sliced green onions, or a squeeze of lime if you like.
Notes
This recipe serves 8 to 10 as a side. For an easy weeknight meal, stir in 1 cup of cooked, diced chicken breast about five minutes before serving.
Variation ideas: swap Monterey Jack for pepper jack if you prefer more heat, or use cheddar for a sharper flavor. Add a cup of frozen corn or diced bell pepper for extra color and texture. If you want a thicker, creamier result, stir in an additional 1/4 cup of cottage cheese just before serving.
Storage and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth and stir to restore creaminess, or microwave in short intervals, stirring between each interval.
Tips: Rinse the rice if you prefer a less starchy texture. If your slow cooker runs hot, check the rice at 5–6 hours to avoid it becoming overly soft. Use low-sodium canned tomatoes and beans if you want to better control the salt content.
Variation ideas: swap Monterey Jack for pepper jack if you prefer more heat, or use cheddar for a sharper flavor. Add a cup of frozen corn or diced bell pepper for extra color and texture. If you want a thicker, creamier result, stir in an additional 1/4 cup of cottage cheese just before serving.
Storage and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth and stir to restore creaminess, or microwave in short intervals, stirring between each interval.
Tips: Rinse the rice if you prefer a less starchy texture. If your slow cooker runs hot, check the rice at 5–6 hours to avoid it becoming overly soft. Use low-sodium canned tomatoes and beans if you want to better control the salt content.
Servings:
8 -10
8 -10
Author:
Amanda @MomsWithCrockpots.com
Amanda @MomsWithCrockpots.com
Image credit: recipe photography shown above.