Discover the perfect comfort side with our Cheesy Jalapeño Rice, a creamy blend of tender jasmine rice and sharp cheddar cheese, punctuated by the lively kick of fresh jalapeños. This dish strikes a balance between warmth, comfort, and a touch of heat, making it an irresistible addition to your dinner table.
Whether paired with grilled chicken or roasted vegetables, this stovetop side delivers vibrant flavors with minimal effort. It’s a quick and adaptable recipe, letting you control the spice level to suit your palate while enjoying the rich, velvety sauce coating each grain of rice.
- Combines creamy cheddar and spicy jalapeños for a unique, flavorful side.
- Quick stovetop method perfect for busy weeknights or last-minute meals.
- Versatile enough to pair with a variety of proteins or enjoyed standalone.
Ingredients
- Jasmine Rice: Aromatic, long-grain variety that cooks fluffy and tender for a perfect base.
- Water: Used to cook the rice until soft and fluffy, locking in natural flavors.
- Jalapeño: Finely diced to distribute moderate heat and fresh peppery notes evenly throughout.
- Butter: Adds richness and helps sauté jalapeños for flavor development.
- Shredded Cheddar Cheese: Sharp, creamy cheese that melts smoothly into the sauce, lending depth.
- Milk: Creates a velvety sauce base that melds the cheese and spices together.
- Ground Black Pepper: Adds mild heat and fragrant spice to balance the dish.
- Kosher Salt: Enhances all flavors and seasons the rice and sauce perfectly.
- Onion Powder: Provides subtle sweetness and savory depth without overpowering.
- Garlic Powder: Imparts warm, aromatic notes complementing the cheese and jalapeños.
- Dry Mustard Powder: Adds a gentle tang and complexity that enhances the cheesy sauce.
Instructions
- Rinse and Cook Jasmine Rice
Start by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch. This prevents stickiness and ensures fluffy, separate grains. Cook the rice in boiling water, then reduce heat to low, cover, and simmer until tender, about 15 minutes.
- Sauté Jalapeños
In a separate saucepan, melt butter over medium heat. Add finely diced jalapeños and sauté for approximately three minutes. This softens them and releases their spicy aroma, infusing the dish with a gentle heat and bright flavor.
- Prepare Cheesy Jalapeño Sauce
To the softened jalapeños, stir in milk and seasonings—onion powder, garlic powder, dry mustard powder, black pepper, and kosher salt. Warm the mixture gently, allowing the spices to bloom and create a rich, flavorful base for the cheese sauce.
- Melt Cheddar Cheese Into Sauce
Gradually add the shredded cheddar cheese to the warm milk and jalapeño mixture, stirring continuously. This method ensures the cheese melts evenly, forming a smooth, creamy sauce without clumps.
- Combine Rice with Cheese Sauce
Fluff the cooked rice with a fork to separate grains before pouring the cheesy jalapeño sauce over it. Mix gently to coat the rice thoroughly, ensuring every bite bursts with creamy, spicy goodness. Taste and adjust seasoning as needed.
- Serve Warm
Serve your Cheesy Jalapeño Rice immediately as a vibrant side dish or comforting main. It pairs beautifully with grilled meats or roasted vegetables, adding a cheesy, spicy touch to your meals.
- You can adjust the heat by controlling the amount or seeds in the jalapeños.
- Use freshly shredded cheddar for best melting and flavor results.
- For a creamier texture, substitute half the water used for cooking rice with chicken or vegetable broth.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk to restore creaminess.
Serving Suggestions
This cheesy side pairs perfectly with grilled chicken, steak, or roasted vegetables. Garnish with fresh cilantro or a squeeze of lime to add brightness and contrast to the rich flavors.
- Rinse jasmine rice thoroughly to prevent clumping and promote a fluffy texture.
- Sauté jalapeños gently to mellow their heat without losing their flavor.
- Incorporate cheese slowly to avoid curdling and create a smooth sauce.
- Consider adding diced bell peppers or corn for extra color and crunch.
FAQs
- Can I make this dish milder?
Yes, remove the seeds from the jalapeños or reduce the amount used. You can also substitute with milder peppers.
- What type of cheese works best?
Sharp cheddar melts well and adds classic flavor, but you can experiment with Monterey Jack or Colby for a milder taste.
- Can I use other rice varieties?
Jasmine rice is preferred for its fragrance, but long-grain white rice can be used though texture and aroma will differ.
- Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.
- How can I store leftovers?
Place in an airtight container and refrigerate up to 3 days. Reheat gently with a little milk to maintain creaminess.
- Can this be made vegan?
Substitute butter with plant-based margarine, use vegan cheese, and replace milk with a non-dairy alternative.
Cheesy Jalapeño Rice
Equipment
- 1 medium saucepan for cooking rice
- 1 saucepan for making cheese sauce
Ingredients
- 1 cup jasmine rice
- 2 cups water
- ½ cup finely diced jalapeño
- 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 the water runs clear.
- Combine the rice and water in a medium saucepan and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for approximately 15 minutes until the rice is tender.
- In a separate saucepan, melt butter over medium heat and sauté jalapeños for 3 minutes until softened.
- Add milk, onion powder, garlic powder, dry mustard powder, black pepper, and salt to the jalapeños and heat through.
- Gradually stir in shredded cheddar cheese until the sauce is smooth and creamy.
- Fluff the cooked rice with a fork and mix it thoroughly with the cheesy jalapeño sauce.
- Adjust seasoning if needed and serve hot as a side dish or standalone meal.
Notes
- Use milder peppers or reduce jalapeño amount for less heat.
- Store leftovers refrigerated in an airtight container up to 3 days.
- Reheat gently to prevent cheese from separating.
