Remove and discard stems and seeds from jalapeño peppers; mince peppers, and set aside.
Cook rice according to package directions, omitting salt and fat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes or until golden. Add spinach, minced pepper, and milk; stir to blend thoroughly. Bring to a boil; add cream cheese, and stir until cheese melts. Remove from heat.
Add rice, Cheddar cheese, artichokes, salt, and black pepper to spinach mixture; stir well. Place over medium heat; cover and cook 7 to 10 minutes, stirring twice, until mixture thickens slightly.