Variations on the theme of rice and beans has been a popular dining option in the Crispy Casa of late, given the economic crunch. We recently chowed down some Cristianos y Moros, (Christians and Moors) a colorful historic name for black beans and rice.
I tried this recipe, omitting the bacon, and it was very tasty. I topped our peacefully coexisting faction of legumes and grains with some fried cubes of Queso Blanco, which I had never used before. It is a Latin American cheese that is grated atop many dishes and really doesn't get to the gooey, melty stage so much as getting pleasantly rubbery. I just cut up my Queso Blanco into small cubes which then got sizzled around a frying pan with a couple of pats of butter and it made for a nice garnish for our Cuban rice and beans supper.
Queso Blanco is slightly salty and according to Wikipedia, is made from liquids pressed from cottage cheese. I am sending my cheesy discovery over to Chez Loulou over in the South of France for her delightful and informative La Fete du Fromage event, which celebrates cheeses from around the world. Loulou will be posting a roundup of this festival of dairy delights after the March 15th deadline, so you can enjoy this delicious cheese sampler then or visit for some gorgeous photography and wonderful French tastings before then.