Gather 6 tablespoons of butter, 2 chopped onions, 1 cup uncooked rice, 2 cans of Mexican-style undrained diced tomatoes, pepper and salt, 1/2 cup of sour cream and 1/2 cup of shredded cheddar cheese. Heat the butter first, and then add all ingredients besides sour cream and cheese.
In a large skillet, melt the butter at medium-high heat. Cook and stir the onions and jalapeño pepper in the butter for about three to five minutes, or until they soften. Add the tomatoes into the onion mixture, followed by the salt, pepper and rice. Cook the mixture for about 40 to 45 minutes. Serve it with cheddar cheese and sour cream as a garnish.