Spicy Mexican Rice
Recipe from Taste of the South

by 7  people

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Servings: 10
Prep Time: 15 mins
Total Time: 1 hr 5 mins
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  • 3   tablespoons 
  • 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 
  • 1   cup 
    (4 ounces) Monterey Jack cheese, grated
Preheat oven to 350 degrees F.
In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often.
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.
Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese
Bake, uncovered, for 15 minutes.
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