Cheesy Jalapeño Rice
A creamy, spicy blend of jasmine rice and cheddar cheese with a jalapeño kick, perfect as a comforting side or a main meal base.
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.