Spicy Mexican Rice
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Servings:
10 servings
Ingredients
-
3 tablespoons butter
-
1 small onion, chopped
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1 clove garlic, minced
-
1 1/2 cups long-grain rice, uncooked
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1 can (15-ounce) whole-kernel corn, drained
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2 cans (10-ounce) diced tomatoes with green chilies
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2 cans (14.5-ounce) chicken broth
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1 teaspoon ground cumin
-
1/2 teaspoon salt
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1 cup (4 ounces) Monterey Jack cheese, grated
Directions
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.
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how-tos
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