Locrio de Queso [Recipe + Video] Rice and Cheese

🧂 Ingredients

• 1 cup oil for frying
• 1½ pound queso de freír

  [0.7 kilo] (see notes above recipe)
• 4 tablespoons olive oil
• 1 small red onion

  chopped
• ¼ cup bell peppers

  diced. or cubanelle peppers (cubanelle)
• ½ teaspoon oregano

  dried, ground
• 1 tablespoon garlic

  crushed
• ⅓ cup peas
• ⅓ cup diced carrot

  diced
• ¼ cup pitted green olives

  pitted
• ⅓ cup sweet corn
• ½ teaspoon black pepper

  freshly ground or crushed
• 1 cup tomato sauce
• 3 teaspoon salt
• 4 cup long grain rice
• 1 tablespoon chopped parsley

  or cilantro

Instructions

• 1 Cut the cheese into 1-inch [2.5-centimeter] cubes. Press the cheese with paper
  towels to remove as much liquid as possible.
  
  In a small saucepan, heat the frying oil over medium-high heat. Add the cheese
  and fry, turning to cook evenly until they are golden brown and crispy.
  
  Place on a paper towel to remove excess oil.
• 2 In a medium pot, heat the olive oil. Add the onion and cook, stirring until it
  starts to turn translucent. Add peppers, oregano, garlic, peas, carrots, olives,
  corn and black pepper. Cook and stir for one minute.
  
  Stir in tomato sauce, followed by 4 cups of water. Season it with salt and
  pepper to taste. Lower heat to medium and bring to a boil.
• 3 When the water comes to a boil, add the rice and cook, stirring regularly to
  prevent it from sticking to the bottom. When almost all the liquid has
  evaporated, cover with a tight-fitting lid and cook over low heat (but just
  enough to generate steam) for 10 minutes.
  
  In 10 more minutes, taste the rice. It should be firm but cooked through. If
  necessary, cover it again and leave it for another 5 minutes over low heat.
• 4 Remove from heat. Add the fried cheese and parsley or cilantro, stir to mix
  well.
  
  To serve, see serving suggestions above the recipe.

Nutrition Info