- 2 tbsp butter
- 2 garlic cloves, crushed
- 1/2 onion, minced
- 1 cup basmati rice, raw
- 2 cups water
- 1/2 tsp salt
- 1/2 cup sourcream
- 1/4 cup minced cilantro
- 1/2 cup canned jalapenos, drained, and diced
- 1 cup monterey jack cheese, grated
- In a large saucepan, melt the butter and saute the onion and garlic until tender.
- Stir in the rice and add the water and salt.
- Bring to a boil. Cover and simmer on low for 20 minutes.
- Pre-heat the oven to 425 F.
- Transfer to a lightly greased 8×8 inch baking pan.
- Stir in sourcream, cilantro, cheese, and jalapenos.
- Bake uncovered for 15-20 minutes. Serve.