Jalapeno Cheese Rice

By á-47

Ingredients

• 2 cups white rice
• 4 Tbsp. oil
• 4 cups water
• 3 Tbsp. Knorr Caldo De Pollo soup mix (or 3 cubes of Chicken Bouillon diluted in 1/2 cup very hot water)
• 1 27-oz. can jalapeno peppers, drained (reserve the juice)
• 1/2 cup of the jalapeno juice
• 1 16-oz. container sour cream
• 2 1/2 cups shredded Mexican blend cheese

Preparation

Step 1

Spray a 9x13 baking dish with nonstick spray.

Heat oil on medium high heat in a skillet. Toast rice in the hot oil for 5 minutes, stirring constantly. Add water and soup mix or bouillon to pan. Turn heat to low, cover and cook for 20 minutes.

Take 4-6 jalapenos from can - devein, scrape out the seeds. Chop into small pieces.

In a large bowl combine sour cream, jalapeno pieces, and juice from the jalapeno can.

Pour sour cream mixture over the rice. Mix in 1 cup of the shredded cheese. stir to blend well.

Pour into the prepared baking dish. Cover with the remaining shredded cheese.

Bake 35 minutes, or until bubbly.