White Velveeta and Jalapeno Cheese Arroz con Maize with Fire Roasted Tomatoes and Onions
One Pound White Velveeta with Jalapenos
1 Medium yellow onion
1 11 oz. can summer corn
1 14.5 oz. can Diced Salsa style Fire Roasted Tomatoes in puree sauce
2 Tbs. Butter
1 Tbs. Extra Virgin Olive Oil
3/4 cup milk
2 cups white rice Medium Grain
Pam cooking spray to prevent sticking
Dice onion into 1/8 inch cubes, put butter in skillet add EVOO, and onions cook over medium high flame until slightly caramelized. Add can of tomatoes with puree do not drain. Cook on low heat til thoroughly hot. Cube Cheese into 1/2 inch blocks and add milk into a microwave safe dish with a sealing cover and nuke on high for two minutes. Remove and stir thoroughly making sure cheese is now a nacho sauce consistency, ,let sit covered while you prepare rice in 4 cups cold water add 2 cups rice salt to taste and 1 Tbls. EVOO. Bring to rolling boil and reduce heat to low and let steam for 20 minutes or until liquid absorbed. Add Drained can corn and hot tomatoes and hot cheese in a bowl and toss thoroughly. Spray Crock pot with Pam and add dish and turn on low setting. Dish will keep 12 hours in crock pot, or you can let cool and freeze for future side dish needs.
From the Kitchen of Disciples of Christ Church
John The Revelator Gresham
Merry Christmas and Have a Blessed Meal
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