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Torta de Arroz (Layered Rice Casserole)
Recipe
reprinted with permission of
The
Specialty Cheese Company, Lowell, Wisconsin, producers of ethnic cheeses
from around the world.
Look for the La VacaRica brand of Hispanic cheese.
Makes 8 cups
I N G R E D I E N T S
4
cups steamed white or brown rice
1 garlic clove, minced
1 small onion, chopped
3 chiles serranos or jalapeños, chopped
2 tablespoons oil
28 oz. crushed tomatoes
12 oz. white kernel corn, drained
1-1/2 cups grated La
VacaRica brand Cotija cheese
2 cups regular or light sour cream
1/4 cup heavy cream or half & half
I N S T
R U C T I O N S
Heat
oven to 350 degrees.
In a large saucepan, cook and stir garlic, onion and chiles in hot oil until
tender.
Stir in tomatoes, corn and rice; simmer 5 minutes.
Place 1/2 of this mixture in a buttered 13x9-inch dish. Combine sour cream
and heavy cream and spread 1/2 of this mixture over rice. Top with 1/2 of
the cheese. Repeat the layers.
Cover and bake 30 minutes or until mixture is bubbling
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