Arroz Cremoso con Queso Philadelphia y Jamón

1.Rinse the rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, sautéing until translucent and fragrant, about 2-3 minutes.

3.Add the rinsed rice to the saucepan and toast it with the garlic and onion for about 2 minutes, stirring constantly to avoid burning.

4.Pour in the 2 cups of water and add salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.

5.While the rice cooks, in a small skillet over medium heat, sauté the cubed jamón until lightly browned and slightly crispy, about 3-4 minutes. Remove from heat and set aside.

6.Once the rice is cooked, remove from heat and let it sit covered for 5 minutes to steam.

7.Add the butter, Queso Philadelphia, and shredded Queso Oaxaca (if using) to the hot rice. Stir vigorously until the cheeses melt completely and the rice becomes creamy and well combined.

8.Fold in the sautéed jamón cubes gently, ensuring even distribution throughout the creamy rice.

9.Adjust seasoning with additional salt and pepper if needed.

10.Serve immediately, garnished with a few extra jamón cubes or a sprinkle of shredded Queso Oaxaca if desired.