My quest for the perfect Mexican Rice may be at an end. I've tried no fewer than a dozen different recipes with only so-so results. I'd almost given up on ever finding one I loved. They were either to tomato-y, to spicy, dry or just plain bland. But this one is perfect. Its moist, has just the right amount of tomatoes, is just a little spicy, but best of all, its nice and cheesy. Who knew that a little cheddar would make such a big difference?
Cheesy Mexican Rice
Serves 6-8
2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
2 cups chicken broth
1 (14.5 oz.) can diced tomatoes with green chiles
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste
1 cup shredded cheddar cheese
In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalapeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl.
Source: Adapted from Paula Deen
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