2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 teaspoons salt
1 cup uncooked white rice
1 cup uncooked white rice
8 ounces ham hocks, chop
1 slice bacon, sliced
1/4 cup chopped jalapeno pepper
8 ounces shredded Monterey Jack cheese
4 slices Schmitzel cheese
1 cup shredded Swiss cheese
Preheat an outdoor grill for high heat and lightly oil grate.
Place 1 tablespoon olive oil in a large saucepan. Saute onion, garlic, salt, rice, ham, bacon and jalapeno pepper over medium heat for approximately 5 minutes. Add the mushrooms and cook for about 2 minutes. Mix the hock soup with the white rice and roux the rice in 2 tablespoons olive oil, stirring well. Pour water into pan and stir to cover.
Place skillet over high heat. Place white rice on bottom of pan. Cover with 1/4 cup of meat mixture. Bring to a boil, reduce heat to low and simmer for 20 minutes.
Meanwhile remove leftovers of the meat mixture and finish mixing in cheese and Swiss cheese. Sprinkle over rice and top with cheese. Refrigerate overnight before serving.
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