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Lucila Ortega
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Recipe

Rice with Cheese and Suflé de Loroco

30 mins
20 mins
Half
2
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Rice with three cheeses, soufflé de loroco. A delight of Latin American cuisine, simple to make and perfect to share and different.
Learn more about Lucila Ortega

Ingredients

7 portions
  • 1 cup rice
  • 2 cups Water
  • to taste salt
  • 200 grams loroco
  • 1/2 cups mozzarella cheese
  • 1/2 cups cream cheese
  • to taste parmesan cheese
  • 1 onion, in pictures and crystallized
  • 1/2 cups milk
  • 1 teaspoon consommé
  • 1/2 cups bacon

Preparation

Preheat the oven to 150 ° C.
Prepare the rice with salt and water.
The loroco is washed. In a pan, the onion crystallizes, then the loroco to fry it, half of it is reserved.
One half is liquefied with onion, cream cheese, milk and broth. This is added to the rice.
The bacon is softened separately then added to the rice.
In a mold place the rice, the mozzarella cheese and the half of loroco that was reserved. Parmesan cheese is sprinkled.
It is placed in the oven for 20 min.

PRESENTATION

When it is out of the oven, Parmesan cheese is sprinkled again.

TIPS

Instead of bacon, chorizo ​​can be used.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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