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Dairyland Mexicana Rice Delight

1 tablespoon butter
1 cup sliced scallions, white section and about 1 inch of green tops
1 medium shallot, minced
1 1/2 cups 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 tiny 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 scallions 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. To serve, divide rice into serving bowls; sprinkle remaining cheese on top.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.

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