1

cup

uncooked long-grain rice

1/2

cup

finely chopped onion

2

whole

Jalapeno pepper, cored, seeded, and finely chopped

4

Tbs

butter, unsalted

3

Tbs

flour

1

tsp

salt

1/2

tsp

black pepper -- freshly cracked

1/2

tsp

dry mustard

1/2

tsp

Worcestershire sauce

1 3/4

cups

milk

8

oz

cheddar cheese, finely shredded

1

Cook rice according to package directions.

2

Sauté onions and Japepeno peppers in 4 tablespoons butter until soft and tender

3

Blend in the 3 tablespoons flour, salt, pepper, Worcestershire sauce and dry mustard.

4

Gradually add milk, stirring constantly.

5

Continue to cook over low heat, stirring constantly, until mixture is thickened.

6

Add in the cheese slowly; stirring until cheese is melted.

7

Mix rice and cheese together.

8

Put rice mixture in a buttered, shallow baking dish or casserole dish

9

Bake at 375° for 20 minutes

10

Let cool for 5 minutes before serving. mixture will thicken back up as it cools.