I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
294 Calories
Recipe Instructions
Step 1
Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.
Ingredients
1 ½ teaspoons salt
3 tablespoons vegetable oil
1 small onion, minced
2 cloves garlic, minced
½ teaspoon ground cumin
¼ teaspoon chili powder
2 ½ cups chicken broth
1 ½ cups shredded Monterey Jack cheese
1 cup long grain white rice
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
