Ingredients
2 T vegetable oil
1 cup raw long-grain white rice
1/4 cup finely chopped white onion
2 fresh poblano or Anaheim chilies, roasted, peeled, seeded, deveined, chopped (or 1 can green chilies)
6 thin green onions
1 clove garlic minced
1/4 t salt
1/4 t ground cumin
1 3/4 cups chicken broth
1 1/2 cups shredded queso or monterey jack cheese
1/3 cup coarsely chopped cilantro
Method
- Preheat oven to 375F. Heat oil in large skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns opaque.
- Add white onion: cook and stir 1 minute. Stir in chilies, green onions, garlic, salt and cumin; cook and stir 20 seconds.
- Stir in broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is almost tender.
- Remove skillet from heat. Add 1 cup cheese and chopped cilantro; toss lightly to mix. Transfer to greased 1 1/2 quart baking dish; top with remaining 1/2 cup cheese.
- Bake uncovered, 15 minutes or until rice is tender and cheese topping is melted. Garnish, if desired.