Carolina® Chipotle Queso Rice

Chipotle Queso Rice

Ingredients:

• 3 tbsp butter

• 1 onion, diced

• 3 cloves garlic, minced

• 2 chipotle peppers in adobo, finely chopped

• 1 1/2 cups Carolina® White Rice

• 1/2 tsp salt

• 3 cups sodium-reduced chicken broth

• 1/2 cup 35% heavy cream

• 2 oz brick-style plain cream cheese, cut into cubes

• 1 cup Monterey Jack cheese

• 3 tbsp lime juice

• 2 tbsp finely chopped fresh parsley

Directions:

1. Melt butter in large saucepan set over medium heat. Cook onion and garlic for 3 to 5 minutes or until softened. Stir in chipotle peppers; cook for 1 minute.

2. Stir in rice and salt. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and cream; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed.

3. Stir in cream cheese and Monterey Jack cheese until melted. Stir in lime juice and parsley.

Tip: Use any leftover rice as a filling for cheesy quesadillas.