Rice with Cheeses and Loroco Soufflé

Lucila Ortega
Lucila Ortega
Rice with Three Cheeses, Loroco Soufflé. A delight of Latin American cuisine, easy to make and perfect for sharing and different.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
7
Servings
  • 1 cup rice 1 cup rice
  • 2 cups water 2 cups water
  • salt salt
  • 200 grams loroco
  • 1/2 cups Mozzarella cheese 1/2 cups Mozzarella cheese
  • 1/2 cups cream cheese 1/2 cups cream cheese
  • Parmesan cheese Parmesan cheese
  • 1 onion, in squares and crystallized 1 onion, in squares and crystallized
  • 1/2 cups cow's milk 1/2 cups cow's milk
  • 1 teaspoon chicken consommé
  • 1/2 cups bacon 1/2 cups bacon
Preparation
30 mins
20 mins
Medium
  • Preheat the oven to 150°C.
  • Prepare the rice with salt and water.
  • Wash the loroco. In a pan, sauté the onion, then add the loroco to sauté, reserving half.
  • Half of it is blended with onion, cream cheese, milk, and broth. This mixture is added to the rice.
  • The bacon is sautéed separately and then added to the rice.
  • In a mold, place the rice, mozzarella cheese, and the reserved half of the loroco. Sprinkle with parmesan cheese.
  • Place in the oven for 20 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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