A cheesy rice casserole with just the right kick of spicy heat (from your choice of salsa) that can be served as either a delicious entrée or a hearty side dish.

Mexican Rice with Salsa and Cheese (Arroz Con Salsa Y Quesos)

1 1/2 cups long grain white rice
Vegetable broth
1 chile jalapeño

1 cup whipping cream
3/4 cup half-and-half
1/2 cup sour cream

4 ounces Wisconsin Queso Quesadilla (or Oaxaca or Muenster) cheese, shredded
4 ounces Wisconsin Mozzarella cheese, shredded
4 ounces Wisconsin Fresh mozzarella cheese, shredded

1 (16-ounce) jar salsa, such as Frontera® Corn and Poblano or Amy's® Fire Roasted Vegetable

1. Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with vegetable broth and placing 1 whole chile jalapeño in broth. Do not overcook—al dente rice is preferred. Remove from heat. Discard chile. Fluff rice with fork. Spread on a cookie sheet so the grains don't stick together and cool.
2. Preheat oven to 400°F (205°C) Combine the creams in a bowl.
3. In large 9x13-inch rectangular or oval baking dish, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Don't overfill dish.
4. Bake for 40 to 45 minutes. Serve immediately.

Makes 8 servings.

Adapted recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.