Hey, everyone. I'm Judith. Well, today I'm gonna be showing you how to make Spicy Mexican Rice, a really fantastic accompaniment to any entree. So, what you'll need for this is 3 tablespoons of butter; 1 small chopped onion; 1 clove of garlic, minced; 1 1/2 cups of long-grain rice, uncooked; 1 can or 15-ounces of whole-kernel corn, drained; 2 cans or 10-ounces of diced tomatoes with green chilies; 2 cans or 14.5-ounces of chicken broth; 1 teaspoon of ground cumin; 1/2 teaspoon of salt; and 1 cup or around 4-ounces of Monterey Jack cheese, grated. Alright, fantastic. This is a really be flavorful rice dish which I just love making. So, first of all we preheated our oven to 350-degrees Fahrenheit. That's getting nice and hot for our rice. Now, we have a large Dutch oven to the side of this. We're gonna put it to a medium-high heat and first of all, we're gonna melt our butter into the bottom of that pan. When the butter has melted, in goes our chopped onions and our minced garlic and our rice. So, we're gonna cook that with the onions, the garlic, and the rice until the rice gets nice and brown. Keep stirring so it doesn't stick to the bottom and all of those flavors get infused together. Once the rice is brown, we'll be back with the rest. So, our rice has browned really nicely. The idea here is putting the rice in without any liquid so it got a really nice color on it and it just goes with that Spicy Mexican Rice feel that we're aiming for, so lovely brown rice. Now, after that, let's add in our broth. Just turn down the heat if it's on too high. Our diced tomatoes go in there too and our lovely corn, a staple in Mexican's cuisine, and in goes the cumin, that lovely Mexican spice, and the salt. So, just give that a bit of a whirl like so. Now, we want to bring that to the boil. Once it starts boiling and bubbling up, we're gonna reduce the heat to a low. We're gonna put the cover on and we're gonna simmer that for 20 minutes until all the liquid is absorbed into the rice. Well, our rice is just about done now. All the liquid is practically absorbed into it and it's very nice and tender and just-- look at that, full of color and full of flavor just the way we want it. Now, you can eat it like that if you want but what we're gonna do is bake it with some nice cheese on top. So, spoon out your rice unto a 3-quart baking dish like this all the way and just look how beautiful that looks. Oh, fantastic. I mean this is a dish in itself but, of course, served with some-- some chicken breast-- mostly chicken or something like that. Oh, it just be divine. So, we'll spread that out unto our baking dish. Last few bits right here, alright. Now, as I said earlier, our oven is pre-heated to 350-degrees Fahrenheit. So, that's nice and hot for our rice. Let's not waste any of it. We'll get the last few remnants. Fantastic. Voila! Spread that around. So, last but not the least, la pista resistance, the cheese. So, just get a handful of the cheese and we're gonna sprinkle that all on top of that rice dish like this. Beautiful. Obviously, we got a little bit more cheese. Put it on there. Be generous with the cheese. Alright, so that is gonna go in the oven now at 350-degrees Fahrenheit for 15 minutes. Well, our Spicy Mexican Rice is done. We've taken it out of the oven. It's been in there for 15 minutes. All of that beautiful cheese has melted into the rice and that just looks fantastic. And as I said, that can be an accompaniment to some beef or chicken or just with some salad like that. It's a meal in itself. So, there you go everyone, really delicious, warm, and inviting with a nice Mexican kick. That's how you make Spicy Mexican Rice.