Aired September 16, 2008
1 jalapeño, ribs and seeds removed, sliced
1 cup white or Texmati rice
1 cup shredded jack or cheddar cheese
Place a medium saucepan over medium-high heat with the chicken stock and jalapeño, and bring up to a bubble. Add rice to pot and reduce heat to low. Cover pot and simmer liquid has absorbed and rice is tender, 18 minutes. Remove from heat and let sit for 5 minutes.
Before serving, fluff rice with a fork and stir in cheese.