Arroz Con Queso (Rice With Cheese) Large Family Recipe (25 servings)

1 lb Brown rice, long-grain, regular, dry, parboiled

2 Tbsp green onions, diced
0.5 lb (4 oz) Fresh yellow onions
chopped

2 oz Fresh jalapeño peppers
chopped

1 cup red bell peppers, diced

1 cup Frozen corn, thawed, drained

6 oz canned green chilies mild, chopped

32 oz. pinto beans, canned, drained, rinsed OR 2 lb Dry pinto beans, cooked

22 oz sour cream

2 cups milk

16 oz. cheddar cheese, shredded

⅔ cups Fresh cilantro, chopped

2 1/4 Tbls Whole-wheat flour

1 Tbsp Fresh garlic, minced

2 Tbsp Ancho chili powder

1/2 Tbsp Garlic powder

1 tsp salt

1 Tbsp sugar

2 Tbsp Mexican Seasoning Mix

Cook brown rice. Set aside for later.

Combine onions, jalapeños, peppers, corn, chilies, pinto beans, sour cream, milk, half of the cheese, cilantro, flour, minced garlic, ancho chili powder, garlic powder, salt, and sugar in a large bowl. Stir well.

Pour over each pan of rice. Stir well.

Sprinkle cheese over each pan.

Bake: Conventional oven: 350 °F for 25–30 minutes. Convection oven: 325 °F for 25–30 minutes.

Makes 25 ³⁄4 cup servings.