Jalapeño Popper Rice
This jalapeño Popper Rice side dish is as you might guess a play on jalapeno poppers. This rice dish is a little spicy and a lot creamy and delicious! Use instant rice and its ready in a half hour.
Servings: 4 people
Ingredients
- 3 C prepared rice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 C cheddar cheese shredded
- 1 ½ C monterey jack cheese shredded
- 1 ½ C Hood Sour Cream
- 1 C jarred jalapeños drained and roughly chopped
- ¼ C bread crumbs seasoned
- 1 T olive oil
- Cooking spray
Instructions
- Preheat oven to 375 F.
- Stir together prepared rice, salt, pepper, 1 C cheddar cheese, monterey jack cheese, Hood Sour Cream and jalapeños until well combined.
- Spray 2 qt baking dish with spray. Transfer mixture into pan. Top with remaining cheese.
- Stir breadcrumbs and oil together until all crumbs are coated.
- Scatter breadcrumbs over the cheese. Bake in preheated oven for 20 minutes.
- Serve warm.
- If desired, garnish with sliced jalapeño, chopped scallions or chopped cilantro.
Notes
Optional: Serve with additional Hood Sour Cream as it makes a nice cooling agent to have a small drop of it on top of rice.