Cheesy Rice Stuffed Jalapeno Poppers

Ingredients

  • 1 (8.8 ounce) pouch Uncle Ben’s Ready Rice Original Long Grain or Whole Grain Brown
  • 4 ounces cream cheese, softened
  • 1/4 cup shredded Mexican blend cheese
  • 1 1/2 teaspoons taco seasoning mix
  • 1 teaspoon chopped fresh cilantro
  • 12 large jalapeno peppers, halved lengthwise, seeds and membranes removed
  • 1 cup panko bread crumbs
  • 1 tablespoon melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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Prepare rice according to package directions. Allow to cool slightly.

Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.

Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.

Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.

Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

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