Adapted slightly from the Pioneer Woman Ingredients: 2 T canola oil 3 cloves garlic, minced 1 jalepeno, seeded and minced 1.5 yellow onions, finely chopped 4 cups long grain white rice 2 14.5 ounce cans diced tomatos 1 10 ounce can mild Rotel 1 t cumin 1 t salt 1 t black pepper 1/2 t cayenne pepper 6-8 c chicken broth 2 cups grated cheddar cheese Fresh cilantro to top with
Directions: Preheat oven to 350 degrees.
Heat oil in dutch oven or other oven safe pan and add the onions, jalepeno and garlic. Cook about 6-8 min's, until softened. Reduce heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat about 3 min's.
Next, add diced tomatos, Rotel, cumin, salt, pepper and cayenne. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil and then reduce heat to low. Cover and simmer until the rice isnot quite done, 10-15 minutes.
Stir in 1 cup of cheese and then top with remaining cheese and bake with the lid off until the cheese is melted and the rice is fully cooked, about 15-20 minutes. Serve with chopped cilantro.