Ingredients
- 1 3/4 cups chicken stock
- 1 jalapeno, seeded and sliced
- 1 cup white rice
- 1 cup cheddar cheese
Make it step by step
- In a medium pot, pour in chicken stock and jalapeno over medium-high heat, and bring up to a bubble.
- Add rice to pan and reduce heat to low.
- Cover pot and simmer liquid has absorbed and rice is tender, about 18 minutes.
- Remove from heat and let sit for 5 minutes.
- Spread the cheese on top before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Yummommylicious, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.