Usually, I don’t make cheesy rice spicy, but I had some left over Pepper-Jack shreds from something else and decided to try it. It’s not overly spicy, and for some of you, you might not even be able to tell it’s ‘spicy’. But since I don’t eat a lot of spicy food, this has a bit of a kick to it for me. That’s why I called it ‘Wee Bit of Spicy’.

Also, I only made 4C of rice so that I would have room to add the cheese shreds to the rice cooker without spilling anything. If you need to make more, feel free, just be careful when mixing in the cheese that it doesn’t spill.

4C brown rice

Daiya Pepper-jack Cheese Shreds (it was the end of the bag, about ¼ C)

Half a pack of Daiya Mozz Shreds

 

Spices (All 1Tbsp)

S&P

Garlic Powder

Onion Powder

Oregano

Nooch

Paprika

Poultry Seasoning

1/2Tbsp Cayenne

1/2Tbsp  Red Chili Flakes

Directions:

1. Cook rice according to rice instructions (I used my rice cooker, but you could do it on the stove if you don’t have one.) I also mixed in all the spices here before turning the cooker on.
2. Once rice is done cooking, fluff around with fork and make sure none of it stuck onto the pot. Add the cheese and mix in. Replace the lid and wait until cheese is melted. (About 5-10minutes)
3. Once cheese is melted, you can add veggies if you want and turn it into a cheesy rice stir-fry. I left mine plain because tt’s kind of like mac n cheese – you can add veggies, but it’s good by itself too. Also, I added it to a wrap and put the cold veggies in that separate.

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