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Ingredients
3 tablespoons butter
¾ cup finely chopped scallions
1 cup uncooked rice
2 cups water
¼ pound sharp Cheddar cheese, cut into half-inch cubes
Salt to taste, if desired
Freshly ground pepper to taste
A few drops of Tabasco sauce
Nutritional analysis per serving (4 servings)
41 grams carbs; 51 milligrams cholesterol; 374 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 1 gram fiber; 524 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 2 tablespoons of the butter in a saucepan and add the scallions. Cook, stirring, until wilted.
- Step 2
Add the rice and stir. Add the water, cheese, salt and pepper to taste. Add the Tabasco sauce, and bring to a boil.
- Step 3
Cover and cook over moderately low heat for 20 minutes. Stir the dish occasionally from the bottom to prevent sticking and burning. If you prefer, you may cook the rice until done and stir in the cheese. In either case, stir in the remaining tablespoon of butter and serve.
Private Notes
Comments
Easy and good. We used shallots and added a handful of frozen peas. Rosemary cheddar was very nice.