This recipe is great for using up leftover rice. It's so easy, delicious, and filling. Nacho cheese and rice go together like peanut butter and jelly. Except, when you add the extra kick of jalapeno in this cheesy dish, these flavors come closer to resembling a burrito - but in a good way! This easy recipe is best served warm with fresh tomatoes.
Ingredients
-1 cup of chopped onion
-2 tablespoons of butter or olive oil
-1 clove garlic, minced
-4 cups cooked rice
-4 oz cheese (cheddar or Monterey Jack) cut into cubes
-Salt and pepper to taste
Directions
Place the onion in a large skillet with butter over medium heat until softened. Add in the garlic and cook until fragrant, about 1 minute more. Add in the rice then stir to coat with butter mixture and continue cooking for about 5 minutes before removing from heat and stirring in the cheese cubes. Season with salt and pepper to taste.
Notes:
*If you do not have leftovers this recipe will be for 1 person. Also, if you are using a casserole dish it should be about 8" in diameter or smaller.
