Spicy Mexican Rice

By kimvess

Ingredients

• 3 tablespoons butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups long-grain rice, uncooked
• 1 can (15-ounce) whole-kernel corn, drained
• 2 cans (10-ounce) diced tomatoes with green chilies
• 2 cans (14.5-ounce) chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup (4 ounces) Monterey Jack cheese, grated

Preparation

Step 1

1. Preheat oven to 350 degrees F. 2. In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often. 3. Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender. 4. Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese 5. Bake, uncovered, for 15 minutes.