Experience the perfect blend of creamy and spicy with Cheesy Jalapeño Rice, a dish that turns simple jasmine rice into a flavorful sensation. The tender grains soak up a rich cheddar cheese sauce, punctuated by the fresh heat of diced jalapeños, creating a comforting yet vibrant side that complements any meal.
This versatile dish works beautifully alongside grilled meats, roasted vegetables, or as a hearty, standalone option when paired with your favorite protein. Whether you’re cooking for family dinner or entertaining guests, this cheesy, spicy rice promises satisfaction in every bite.
- Combines creamy cheddar cheese with the spicy kick of fresh jalapeños for a balanced flavor.
- Quick and simple stovetop method perfect for busy weeknights.
- Versatile enough to serve as a side or a main course with added protein.
- Uses jasmine rice which provides a fragrant, fluffy texture that absorbs flavors beautifully.
Ingredients
- Jasmine Rice: 1 cup of fragrant, fluffy jasmine rice that cooks to tender perfection, forming the base of the dish.
- Water: 2 cups used to cook the rice evenly, ensuring it is soft and fluffy without being mushy.
- Jalapeño: ½ cup finely diced with seeds removed to control the heat; adds a fresh, spicy bite.
- Butter: 2 tablespoons melted to add richness and help develop the creamy cheese sauce.
- Shredded Cheddar Cheese: 3 cups packed with sharp, melty flavor that creates a luscious cheese sauce coating the rice.
- Milk: ¾ cup whole milk used to dissolve the cheese smoothly into a creamy sauce without being too thick.
- Ground Black Pepper: ¼ teaspoon to add subtle warmth and enhance all the savory flavors.
- Kosher Salt: 1½ teaspoons to season the dish perfectly, balancing the cheese and spice.
- Onion Powder: 1 teaspoon for a mild, sweet aromatic flavor that deepens the savory profile.
- Garlic Powder: ¼ teaspoon lends a delicate garlicky depth without overpowering the heat from jalapeño.
- Dry Mustard Powder: ½ teaspoon offering a subtle tangy sharpness that brightens the cheese sauce.
Instructions
- Prepare and Cook Jasmine Rice
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Begin by rinsing the jasmine rice under cold water until the runoff is clear to remove excess starch. This prevents the rice from becoming gummy. Next, combine the rinsed rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and let it simmer for about 15 minutes, allowing all the water to absorb and the rice to become tender and fluffy.
- Make the Cheddar Cheese Sauce
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While the rice cooks, melt the butter over medium heat in a separate saucepan. Gradually stir in the milk to warm it gently, then slowly add the shredded cheddar cheese, stirring continuously until melted and smooth. Adding the cheese gradually ensures a creamy sauce without clumps. Season the sauce with black pepper, kosher salt, onion powder, garlic powder, and dry mustard powder to balance the flavors and add complexity.
- Combine Jalapeños and Cheese Sauce with Rice
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Once the rice is cooked, remove it from the heat. Gently fold in the finely diced jalapeños to evenly disperse their spicy kick without overpowering. Then pour in the warm cheese sauce, folding carefully until the rice is fully coated in a creamy, cheesy layer. This step ensures every grain is infused with flavor and texture.
- Serve and Enjoy
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Serve the Cheesy Jalapeño Rice hot as a vibrant side dish or a comforting main meal when paired with your choice of protein. The creamy texture, mild heat, and cheesy richness make it a crowd-pleaser for any occasion.
- Removing jalapeño seeds reduces heat but keeps fresh flavor, customize spiciness to preference.
- Use freshly shredded cheddar for the best melting quality and flavor in the cheese sauce.
- Jasmine rice is essential for the fragrant aroma and its ability to absorb the rich sauce.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess if the dish thickens.
Serving Suggestions
Pair this cheesy rice with grilled chicken, steak, or roasted vegetables for a complete meal. It also works well as a base for burrito bowls or topped with avocado and fresh cilantro for added freshness.
- For extra creaminess, stir in a little cream cheese or sour cream to the cheese sauce.
- Toast the dry mustard powder lightly in the butter before adding milk to deepen its flavor.
- Use a non-stick saucepan for melting cheese sauce to prevent sticking and burning.
FAQs
- Can I use another type of rice?
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While jasmine rice is preferred for its fragrance and texture, you can substitute with basmati or long-grain white rice if necessary, adjusting water as needed.
- How spicy is this dish?
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Removing the jalapeño seeds reduces the heat to a mild-medium level. Keep seeds for more heat or reduce jalapeño amount for less spice.
- Can I prepare this recipe vegan?
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This recipe relies on dairy cheese and butter. For a vegan version, use plant-based cheese and butter alternatives, and substitute milk with almond or soy milk.
- Can I make this ahead of time?
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You can cook the rice and cheese sauce ahead, then combine and reheat just before serving to keep the dish fresh and creamy.
- What protein pairs well with this rice?
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It pairs wonderfully with grilled chicken, shrimp, pulled pork, or roasted vegetables for a balanced meal.
- Is this recipe gluten free?
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Yes, all the ingredients are naturally gluten free, but check labels if using packaged spices or cheese to avoid cross-contamination.
Cheesy Jalapeño Rice
Equipment
- 1 medium saucepan
- 1 another saucepan
Ingredients
- 1 cup jasmine rice
- 2 cups water
- ½ cup finely diced jalapeño seeds removed
- 2 tbsp butter
- 3 cups shredded cheddar cheese
- ¾ cup milk
- ¼ tsp ground black pepper
- 1 ½ tsp kosher salt
- 1 tsp onion powder
- ¼ tsp garlic powder
- ½ tsp dry mustard powder
Instructions
- Rinse jasmine rice under cold water until clear.
- Combine rinsed rice and water in a medium saucepan, bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
- In another saucepan, melt butter over medium heat.
- Stir in milk, gradually add shredded cheddar cheese until melted and smooth.
- Season cheese sauce with black pepper, salt, onion powder, garlic powder, and dry mustard powder.
- Fold diced jalapeños into the cooked rice.
- Add cheese sauce to rice mixture and combine thoroughly.
- Serve hot as a side or enjoy on its own.
Notes
- Remove jalapeño seeds to reduce heat level.
- Use leftover rice for quicker cooking.
- Add cooked protein to make it a main dish.
- Store leftovers refrigerated up to 3 days.
