1 3/4 cups chicken stock
1 jalapeño, ribs and seeds removed, sliced
1 cup white or Texmati rice
1 cup shredded Jack or cheddar cheese
Place a medium size saucepan over medium-high heat with the chicken stock and jalapeño and bring up to a bubble. Add the rice to the pot and reduce the heat to low. Cover the pot and simmer until the liquid has absorbed and rice is tender, 18 minutes. Remove from the heat and let sit for 5 minutes.
Before serving, fluff the rice with a fork and stir in the cheese.