Arroz con Queso (Rice with Cheese)

Steps

1. Place rice and water in a stock pot or steam-jacketed kettle. Bring to a boil. Cover and reduce heat to medium. Simmer for 12 minutes or until tender.
2. Combine onion, chilies, jalapenos, granulated garlic, yogurt, milk, salt, Monterey Jack cheese, Cheddar cheese, and pinto beans. Add to rice. Spread 5 lb 8 oz (2 qt 2 cups) in each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans. Bake: Conventional Oven: 350° F for 35 minutes Convection Oven: 325° F for 30 minutes CCP: Heat to 135° F or higher.
3. Sprinkle 12 oz (1 ¾ cups 2 Tbsp) of diced tomatoes and 9 ½ oz (2 ⅓ cups) of Cheddar cheese over top of each steamtable pan and bake for 5 minutes, until cheese is melted
4. CCP: Hold for hot service at 135° F or higher. Portion with No. 8 scoop (½ cup).

Nutritional Information

• Calories: 248
• Protein: 14.61 g
• Carbohydrate: 32.13 g
• Total Fat: 6.72 g
• Saturated Fat: 4.11 g
• Cholesterol: 20 mg
• Vitamin A: 415 IU
• Vitamin C: 6.5 mg
• Iron: 2.16 mg
• Calcium: 3.52 mg
• Sodium: 543 mg
• Dietary Fiber: 2.1 g