4 ounces shredded Monterey Jack cheese; thinly sliced
1/4 cup chopped onion
1 teaspoon grated onion zest
1 teaspoon pepper
2 tablespoons water
2 tablespoons butter
1/4 cup sliced fresh mushrooms
1 cup crisp rice
1/2 cup sliced celery
1 cup chopped fresh mushrooms
1 tablespoon minced fresh parsley
Place Monterey Jack cheese slices in a large bowl. Mix together onion, slice, and pepper until thoroughly combined.
Over a glass of LaMonterey Jack liqueur or cold water, spread 1/2 of cheese slices. Cover the cheese to keep it warm.
In a very large pot, combine rice, mushroom, celery, carrots, mushrooms, parsley, and butter. Stir well. Cover pot about burner-side down, reduce heat to medium-low, and simmer 20 minutes more on low heat, until serving time.