<p>Cooked white rice, is layered with traditional Colombian Guiso, an adobo type sauce, Sargento® Cheese, baked and topped with crispy pork rinds. If tomatoes are out of season, resort to using canned- which are preserved when tomatoes are actually at their peak.</p>
- 2 cups long grain white rice
- 2 tablespoons olive oil
- 2 medium yellow onions, thinly sliced
- 2 garlic cloves, sliced
- 6 medium scallions, sliced, white and light green parts only- reserve dark green section for garnishing
- 1 (28oz) can chopped tomatoes or 8 very ripe medium plum tomatoes cored and chopped
- 1 tablespoon ground panela or dark brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground achiote
- 1 teaspoon freshly ground black pepper
- 18 slices Sargento® Pepper Jack Cheese
- 6 slices Sargento® Colby-Jack Cheese
- 1/2 cup chopped cilantro leaves
- 1 cup crushed pork rinds
- Preheat oven to 375F. Lightly coat a 9”x13” baking dish with non stick cooking spray.
- Bring a large pot of water to a boil. Add rice and cook, stirring now and then to prevent from the grains sticking to the bottom. Bring back to a boil and cook for 10 to 12 minutes or until rice is partially cooked but is still a bit firm. Strain through a fine mesh sieve and reserve.
- Meanwhile, pour olive oil into a medium saucepan and heat over medium high. Add onions and cook stirring now and then, until softened, 6 to 7 minutes. Add garlic and scallions and cook until the garlic is fragrant, 1 to 2 minutes. Pour in tomatoes, panela, season with salt, achiote, pepper and stir to combine. Bring to a boil, lower the heat and allow the guiso sauce to simmer for about 5 minutes. Turn off the heat.
- Spread 1/3 of the cooked rice to the bottom of the prepared baking dish. Top with half of the pepper jack cheese and ladle 1/3 of the sauce. Repeat and finish with a layer of rice and finishing with a layer of the Colby-Jack cheese.
- Cover with aluminum foil and bake in the preheated oven for 25 to 30 minutes.
- Carefully remove the foil, turn the oven up to broil and watching carefully, broil until the cheese forms a nice and brown crust.
- Remove from the oven, top with the cilantro, crushed chicharron, reserved scallions and serve.