Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the jasmine rice under cold water until clear. Combine with water in a saucepan, bring to boil, cover, and simmer for 15 minutes.
- Melt butter in a skillet over medium heat. Sauté diced jalapeños for about 3 minutes until softened.
- Add milk, onion powder, garlic powder, mustard powder, black pepper, and salt to the skillet. Stir and heat for 2-3 minutes.
- Mix in shredded cheddar cheese gradually, stirring until melted and smooth.
- Fluff the cooked rice with a fork. Pour the cheese sauce over and mix until well coated.
- Serve warm as a side dish with grilled chicken or vegetables.
Nutrition
Notes
Rinse rice thoroughly for fluffiness. Adjust jalapeños for spice levels and feel free to add extra veggies like bell peppers or corn.
