Cheesy Spanish Rice

1 cup diced onions

1/2 cup diced red peppers

1 1/2 teaspoons minced garlic

2 Tablespoons olive oil

1 cup white rice

1 can mild Rotel (tomatoes with chilies)

1 cup frozen corn

2 1/2 cups chicken broth

shredded cheddar cheese

Heat up the olive oil in a saute pan over medium high heat. Cook the onions, peppers, and garlic in the pan for about 5 minutes, or until the onions are translucent. Stir constantly.

Add the rice in with the vegetables and cook for another 2-4 minutes, long enough for some of the rice to turn golden. Stir in the can of tomatoes and the corn. Stir to mix everything together evenly.

Add in the chicken broth. Stir. Cover and let it simmer for 20 minutes. Stir every once in awhile to keep the rice from sticking to the bottom of the pan.

At the end of 20 minutes, fluff the rice and add salt to taste.

Serve immediately, topped with shredded cheese. It will melt like a dream on the hot rice.

Article printed from Just Another Day in Paradise: