This is so easy and very tasty. Makes a great side dish with any Mexican/Tex Mex dish. This dish is one of my son's favorites to cook with his wonderful enchiladas. He knows his way in the kitchen.

Ingredients

4 serv.

olive oil↗3 tablespoons
long grain white rice↗1 cup
green onion↗1⁄4 cup
chopped
garlic powder↗1⁄2 teaspoon
chicken broth↗2 cups
cumin↗3⁄4 teaspoon
tomato paste↗3 tablespoons
monterey jack cheese↗1⁄4 cup
shredded

Step-by-step instructions

1
In medium size saucepan, heat oil. Add rice; stir to brown.
2
Add all ingredients EXCEPT cheese.
3
Bring to full boil. Reduce heat, cover, and simmer 20 minutes.
4
Pour into small baking dish, top with shredded cheese. You may add more cheese if you prefer. I like to add a little chopped green onion on the cheese for color. I've also used brown rice in place of regular rice.
5
Bake at 350°F until cheese is melted.

Source: food.com

Original recipe ↗

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