local restaurant and had their shrimp enchiladas that was paired with garlic-jalapeno black beans and this deliciously rich, creamy and cheesy jalapeno-cream cheese rice.
This rice is simple yet delicious and pairs wonderfully with various entrees. It starts out by combing cooked rice, cream cheese, sour cream, and diced jalapenos and mixing until incorporated. The rice is then evenly spread in a baking dish, topped with shredded cheese and baked to achieve a creamy, yet slightly crunchy dish. The rice is perfectly creamy, with a hint of spice from the jalapenos, and slighty tangy from the cream cheese and sour cream. The cheese is rich, sharp and ooey gooey satisfaction. We've enjoyed this as a side with multiple Mexican inspired meals and it has quickly become a household favorite. I know once you try this it will become a favorite in your house, as well!
Jalapeno-Cream Cheese Rice
1 Cup rice
4 oz cream cheese, room temperature
1/2 Cup sour cream
2-3 Tbsp pickled jalepeno slices, diced
1-2 Tbsp pickling juice
1/2-3/4 Cup colby jack cheese
Cook rice according to package directions.
Preheat oven to 350. Lightly spray a shallow 2 quart casserole dish with non-stick cooking spray.
Combine cooked rice, cream cheese, sour cream, diced jalapenos, and 1 tablespoon pickling juice. Taste, add more pickling juice, if desired. Spread evenly in prepared baking dish. Top with shredded cheese and bake for 15-20 minutes, until cheese is melted and slightly bubbly. Remove from oven, allow to cool for 5 minutes then serve.
Recipe source: inspired by Trio's Restaurant