If you have a problem with using butter and cream, stop reading now.

This recipe is pretty easy, but very rich—real comfort food. And it’s a twist on the usual creamy, mushroom rice (which, don’t get me wrong, I absolutely adore). I usually use water, but if you want it to be extra luxurious, use chicken broth (vegetarians can substitute vegetable broth for a similar result). Make sure you determine the heat of your chiles before adding them; I once made a batch of this stuff so hot my face literally started stinging. Watch out!

Of course, if you’re a fan of super spicy foods, use as many peppers as you dare. My mother would probably enjoy the face-peeling version of this dish. I’ll stick with semi-spicy. For me, that’s usually two small jalapeños from our garden.

2 cups water, vegetable broth, or chicken broth
1 cup basmati rice (or white, if preferred)
1/2 cup heavy cream
1-2 jalapeños, seeded and finely diced (to taste)
1/2 tsp salt
1 tsp black pepper
1/2 cup grated pepper jack (or Monterey Jack) cheese
1 heaping Tbsp sour cream
2 Tbsp butter

1. In a medium to large soup or stock pot, bring water and rice to a boil. Reduce heat to simmer, cover, and allow to cook for about 20 minutes, or until water is nearly cooked off. The rice will be steaming but have little, circular air pockets throughout.

2. Add cream, jalapeños, salt, and pepper, and stir. Cook for an additional 5 minutes or so, unconvered, stirring occasionally, until the rice has absorbed the cream. It will now be a nice, creamy consistency.

3. Add cheese, sour cream, and butter. Stir thoroughly to mix ingredients, until the butter and sour cream have melted into the rice.

4. Serve immediately.

Serves 4.

Delicious with chicken—or beef! Reheats well.