A delicious stove-top method for Mexican-style rice pilaf with sautéed green onions and shallot, shredded queso quesadilla cheese, petite peas and fresh parsley.

Dairyland Mexicana Rice Delight

1 tablespoon butter
1 cup sliced green onions, white section and about 1 inch of green tops
1 medium shallot, minced
1 1/2 cups long grain rice
3 1/4 cups hot water
3/4 teaspoon salt
1 1/2 cups (6 ounces) shredded Wisconsin Queso Quesadilla cheese - divided use
1/2 cup frozen petite peas, thawed
1/3 cup finely chopped fresh parsley
1/2 teaspoon ground white pepper

1. In a large saucepan, melt butter over medium heat. Add green onions and shallot; cook for 2 minutes.
2. Stir in rice, water and salt; bring to a boil. Reduce heat to low; cover, then cook for 20 minutes, or until water is absorbed.
3. Stir in 1 1/4 cups cheese, parsley, peas and pepper.
4. Sprinkle remaining cheese on top of individual servings.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.