Simple cheesy garlic rice cooked on the stovetop.
40 gMonterey Jack
10 gButter
Optional
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10 gGarlic
0.5 cupRice
0.75 cupWater
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Rinse the rice under cold water until the water runs mostly clear, then drain well.
Heat a splash of olive oil in a small pot over medium heat, then add the minced garlic and cook, stirring, until fragrant but not browned.
Add the drained rice to the pot and stir to coat it in the oil and garlic, toasting briefly while stirring.
Pour in the water, season with salt and black pepper, stir once, then bring to a gentle boil.
Reduce the heat to low, cover the pot, and cook without lifting the lid until the rice is tender and the liquid is absorbed.
Turn off the heat, add the butter and grated cheese, then cover and let the rice rest briefly so the cheese melts.
Fluff the cheesy garlic rice with a fork, adjust seasoning with more salt and black pepper if needed, and serve warm.