Favourite Mexican Rice

A Tex-Mex cheesy rice that lives somewhere between a side dish and a casserole. Plain white rice gets stirred together with two cheeses, plain yogurt, fresh green bell pepper, corn, and sliced black olives, then covered briefly so the cheese melts into a creamy, gooey finish.

The cheese strategy is two-tiered. Monterey Jack goes in first because it melts smoothly into the warm rice without breaking, giving the dish its creamy backbone. Sharp cheddar goes in last and melts under the lid, where it stays intact enough to leave visible cheese pulls when you scoop.

Yogurt instead of sour cream is the surprise move. The acidity is similar but yogurt is lighter and tangier, so the rice tastes bright instead of heavy. Plain whole-milk yogurt works best. Greek yogurt also works, but thin it with a tablespoon of milk first.

The fresh green bell pepper goes in raw at the end. Residual heat from the rice softens it just enough to take the edge off without losing its crunch. Diced fine, it disappears into the dish and adds color.

Kitchen Tips

• Use long-grain white rice for the fluffiest texture. Short-grain or sticky rice clumps when stirred with the cheese.
• Cook the rice with a tight-fitting lid and don’t peek. Lifting the lid lets steam escape and gives you uneven cooking.
• Grate the cheese yourself rather than buying pre-shredded. Pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly.
• Cover the bowl for the cheese melt step, but only for a few minutes. Long covered times turn the rice gummy.

Variations

• Add a can of black beans (drained and rinsed) for a more substantial vegetarian main.
• Stir in chopped pickled jalapeños or fresh diced jalapeño for heat.
• Top with chopped fresh cilantro and a squeeze of lime just before serving.