Servings:
10 servings
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Ingredients
-
3 tablespoonsbuttersee savings
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1 smallonion, choppedsee savings
-
1 clovegarlic, mincedsee savings
-
1 1/2 cupslong-grain rice, uncookedsee savings
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1 can(15-ounce) whole-kernel corn, drainedsee savings
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2 cans(10-ounce) diced tomatoes with green chiliessee savings
-
2 cans(14.5-ounce) chicken brothsee savings
-
1 teaspoonground cuminsee savings
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1/2 teaspoonsaltsee savings
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1 cup(4 ounces) Monterey Jack cheese, gratedsee savings
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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