Ingredients
1 3/4 c chicken stock
1 jalapeno, ribs and seeds removed, sliced
1 c white or texmati rice
1 c shredded jack or cheddar cheese
Preparation
On medium-high heat, bring chicken stock and jalapenos to a bubble. Add rice to pot and reduce heat to low. Cover and simmer for 18 min. Remove from heat and let sit for 5 min.
