2 c. uncooked rice
2/3 c. Crisco oil
4 beef bouillon cubes
1 sm. onion, diced
4 sm. jalapeno peppers, chopped
1 lb. Velveeta cheese
3 c. water

Add rice to oil and stir, not letting it brown. Stir in beef bouillon cubes, onion and pepper. Add water and cook for 45 minutes, adding water when needed. When almost ready to take off burner, add cheese and let cook for another 10 minutes. It is better if you use a large pot and keep covered while cooking.