Jalapeno Cheddar Rice
To make Jalapeno Cheddar Rice, build flavor in the pot first, simmer the rice gently, and fluff it only after a short rest so the grains stay separate. This works because the rice gets seasoned from the start and not as an apology at the end.
This jalapeno cheddar rice builds heat and cheese right into the pot as the rice cooks, so every grain gets flavor instead of just the top layer. It's a good side that stands up to bold main dishes.
It's a good side dish for tacos, grilled meat, or a Tex-Mex spread. Fluff the rice after a short rest so the grains stay separate.
Ingredients
- 1 1/2 cups long-grain rice
- 2 tablespoons rice
- 1 tablespoon jalapeno
- 1/4 cup cheddar
- 2 1/2 cups broth or water
- 1/2 teaspoon kosher salt
Instructions
- 1Rinse the rice until the water runs mostly clear.
- 2Cook the rice and jalapeno briefly in a saucepan with a little fat if they need blooming.
- 3Add the rice and stir for 30 seconds so the grains get lightly coated.
- 4Pour in the liquid and salt, bring to a boil, then cover and cook on low until tender.
- 5Rest off the heat for 10 minutes, then fluff and fold in the final add-in.
Pro Tips
- Resting the rice after cooking makes the texture cleaner.
- Toast the dry rice briefly when you want a fuller flavor.
- Use broth for richer side dishes and water when the other flavors are already loud.
Substitutions
Storage Instructions
Store refrigerated for up to 4 days.
Make Ahead
Cook ahead and reheat with a splash of water.
Frequently Asked Questions
Can I make Jalapeno Cheddar Rice ahead of time?
Yes. Cook ahead and reheat with a splash of water.
How do I store leftover Jalapeno Cheddar Rice?
Store refrigerated for up to 4 days.
Can I freeze Jalapeno Cheddar Rice?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Jalapeno Cheddar Rice?
Jalapeno Cheddar Rice works best with simple sides or toppings that support the main texture instead of competing with it.