JALAPENO RICE

½ c. oil
2 c. chopped onions
1 canned jalapeno pepper, diced
2 c. long grain rice
½ lb. Velveeta cheese, grated
4 c. boiling beef stock
1 stick butter
Salt and pepper to taste

In large skillet sauté onions and jalapeno pepper in oil. Add rice and continue cooking, stirring constantly for a few minutes, but do not brown. Stir in the Velveeta cheese and add the beef stock, stirring well. Season with salt and pepper and dot butter across the top of the rice. Cover and simmer 30 minutes or until done. (Rule of thumb – 17 minutes for 1 cup of rice and about 5 minutes for each additional ½ cup).