4 jalapeno pepper peppers, seeded and minced
2 cups water
1 cup boiling water
1 cup shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container salsa
Heat water and rice in large saucepan over medium heat.
Bring to a slow boil. Reduce heat to medium. Stir in peppers, water, cheese and salsa. Simmer 10 minutes. Serve warm or cold.