1
In heavy stock pot put 3 tablespoons of olive oil, saute 1 small diced red onion, 1 tablespoon of minced garlic w/ 3 chicken bullion cubes. Add 2 cups of parboiled rice. Cover with 1 tablespoon of white vinegar, 1 teaspoon of salt, 1 teaspoon of white pepper and 4 cups of warm water. Bring to a boil, stir, cover and reduce heat down to low for 30 minutes.
2
Use a box grater and grate 1 cup of cheddar and 1 cup of munster cheese on the large grate. Reserve to the side. Cut up a additional 1/2 cup of cheddar and 1/2 cup of munster in cubes. Reserve to the side. In a bowl whisk together 4 egss. Add in 1 package of frozen chopped broccoli, add 1/2 cup of Hormel pre cooked country smoked bacon bits (only use real bacon). Fold in the 1/2 cup of cheddar and munster cubes. Toss in cooked rice from above.
3
In a saucepan place 1/4 cup of warm water, 1 stick of butter, 1/2 a family size loaf of velveta cheese, 4oz of queso fresco cheese. Stir over low heat until evenly melted. Then mix melted cheese in the bowl with other goodies until very well combined.
4
Spray glass pan with cooking spray, pour bowl of goodies in the pan, top with reserved grated cheese and bake covered loosely 350 for 30 minutes and then remove loose cover and bake uncovered for 20 minutes.
Slicing tip, let it cool completely and then cut it. It makes it easier to portion. This dish freezes beautifully.
