Ingredients:

  • 2 tbsp Unsalted butter
  • 2 large Jalapeños, finely minced
  • 3 cloves Garlic, minced
  • 0.5 Small yellow onion, finely diced
  • 1.5 cups Long-grain white rice
  • 2.5 cups Low-sodium chicken broth
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Sea salt
  • 1.5 cups Sharp white cheddar cheese, freshly grated
  • 0.25 cup Fresh cilantro, chopped
  • 1 tbsp Fresh lime juice
  • 2 tbsp Pickled jalapeño juice

Instructions:

  1. Melt the butter in a heavy-bottomed saucepan or Dutch oven over medium heat. Once foaming, add the fresh jalapeños and onions. Sauté for 4 minutes until onions are translucent and peppers are fragrant.
  2. Add the minced garlic and dry rice grains to the pan. Stir constantly for 2-3 minutes, allowing the rice to toast until it looks opaque and smells nutty. This creates a protective shell to keep grains distinct.
  3. Pour in the chicken broth, sea salt, smoked paprika, and 2 tbsp pickled jalapeño juice. Use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot.
  4. Bring the liquid to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes until the liquid is fully absorbed.
  5. Remove from heat. Do not open the lid; let the rice rest for 5 minutes. This residual steam is crucial for the final emulsion.
  6. Remove the lid and gently fold in the freshly grated cheddar, cilantro, and lime juice. Stir until the cheese is melted into a glossy, uniform sauce that coats the grains.