Monterey Rice
Elevate your mealtime with Monterey Rice, a vibrant and cheesy one-pot dish that's packed with flavor and perfect for both weeknight dinners and festive gatherings. This hearty recipe combines tender, fluffy long-grain white rice cooked in savory chicken broth with sautéed onions, green bell peppers, and optional jalapeño for a subtle kick. Toasted rice is infused with a medley of cumin and paprika before being crowned with gooey Monterey Jack cheese, creating a creamy, irresistible texture. Finished with bright cilantro, this versatile dish works beautifully as a stand-alone vegetarian meal or as a delicious complement to grilled meats. Ready in just 35 minutes, Monterey Rice is a quick, comforting crowd-pleaser you'll make on repeat.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 cloves garlic, minced
- 1.5 cups Monterey Jack cheese, shredded
- 1 small jalapeño, finely diced (optional)
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear, then set it aside.
In a medium saucepan, heat the chicken broth over medium heat until it reaches a gentle simmer. Keep it warm.
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, green bell pepper, and jalapeño (if using) and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the rinsed rice to the skillet and stir to coat the rice in the butter and vegetables. Toast the rice for 2-3 minutes, stirring frequently, until it is lightly golden and fragrant.
Sprinkle the cumin, paprika, salt, and black pepper over the rice and mix well to evenly coat.
Slowly pour in the warm chicken broth, stirring gently to combine. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid.
Cook the rice on low heat for 15 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking.
Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes.
Fluff the rice gently with a fork, then stir in the shredded Monterey Jack cheese until melted and combined.
Garnish the Monterey Rice with fresh cilantro and serve warm as a side dish or main course.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1343 mg | 103% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
