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Torta de Arroz (Layered Rice Casserole)

 
Torta de Arroz (Layered Rice Casserole)
layered-rice-in-bowl
Rice layered with chiles, corn, onion, garlic, tomatoes and sour cream.  The rice only takes 30 minutes to bake. Use brown rice and reduced fat sour cream for a more healthful dish.
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 8 cups
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Ingredients

    • 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 cotija cheese
    • 2 cups regular or light sour cream
    • 1/4 cup heavy cream or half & half

Instructions

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

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. 

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