4 oz. Monterey Jack cheese w/Jalapeno peppers, cubed
1/2 cup milk
4 T butter, cut into small pieces
1 t salt
Instructions
1. Place rice, bell peppers, onion, turmeric and red pepper, if
desired, in Crock-Pot. Stir in broth.
2. Cover; cook on low 4-5 hours or until rice is done. Stir in
cheese, milk, butter and salt; fluff rice with fork. Cover; cook on
low 5 minutes or until cheese melts.
Originally Submitted
10/22/2013
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You can add this Risotto-Style Peppered Rice recipe to your own private DesktopCookbook.
