Cheesy Jalapeño Rice
A creamy, spicy side dish combining tender jasmine rice with a rich cheddar and jalapeño sauce, perfect for cozy dinners or complementing grilled chicken and roasted vegetables.
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.