Smoked paprika: for the rice creates wonderful background smokiness Choose one labeled sweet or mild
Shredded white cheddar: makes the queso extra creamy and sharp Opt for block cheese you shred yourself for best melt
Monterey Jack cheese: melts smoothly into the queso and adds a hint of sweetness
Heavy cream: is the silk in your cheese sauce Look for fresh cream with at least 36 percent fat for ultimate smoothness
Cream cheese: adds body and stability to the queso sauce buy full fat for creamy results
Cayenne pepper: is optional for those who like a little heat pick fresh ground for clean spice
Fresh cilantro: brings a punchy herbal note and wakes up the whole bowl
Jalapeño slices: offer fresh green crunch and customizable heat
Sour cream: adds a cooling creamy finish
Diced tomatoes: bring brightness and juiciness choose ripe firm tomatoes for topping
Step-by-Step Instructions
Cook the Rice:
Bring beef broth butter salt garlic powder and smoked paprika to a boil in a medium saucepan Stir in the jasmine or basmati rice Reduce the heat to low cover tightly and simmer for about eighteen minutes The rice should absorb all the liquid and become fluffy Let it sit off heat for five minutes then fluff with a fork to separate the grains
