Few will have heard of Locrio de queso, but our large collection of locrio recipes would be incomplete without this one. If you're looking for something different to serve tonight, this simple and delightful meatless dish of fried cheese with rice may be just what you needed.

– 1 cup oil for frying – 1½ pound queso de freír – 4 tablespoons olive oil – 1 small red onion, chopped – ¼ cup bell peppers, diced – ½ teaspoon oregano, dried, ground – 1 tablespoon garlic, crushed – ⅓ cup peas, – ⅓ cup diced carrot, diced – ¼ cup pitted green olives, pitted – ⅓ cup sweet corn, – ½ teaspoon black pepper – 1 cup tomato sauce – 3 teaspoon salt – 4 cup long grain rice – 1 tablespoon chopped parsley, or cilantro


Step 1:

Cut the cheese into 1-inch [2.5-centimeter] cubes. Press the cheese with paper towels to remove as much liquid as possible. In a small saucepan, heat the frying oil over medium-high heat. Add the cheese and fry, turning to cook evenly until they are golden brown and crispy. Place on a paper towel to remove excess oil.

Step 2:

In a medium pot, heat the olive oil. Add the onion and cook, stirring until it starts to turn translucent. Add peppers, oregano, garlic, peas, carrots, olives, corn and black pepper. Cook and stir for one minute. Stir in tomato sauce, followed by 4 cups of water. Season it with salt and pepper to taste. Lower heat to medium and bring to a boil.

Step 3:

When the water comes to a boil, add the rice and cook, stirring regularly to prevent it from sticking to the bottom. When almost all the liquid has evaporated, cover with a tight-fitting lid and cook over low heat. In 10 more minutes, taste the rice. It should be firm but cooked through. If necessary, cover it again and leave it for another 5 minutes over low heat.

Step 4:

Remove from heat. Add the fried cheese and parsley or cilantro, stir to mix well. To serve, see serving suggestions above the recipe.

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