Mexican rice at our house has become a touchy subject until...last night. As each good wife does when you first marry you make the standard recipes your mom used to make. Well, years go by and I finally caught on to the fact that I was the ONLY one eating the Mexican rice at dinner. My husband admitted that he only believes in eating rice that actually has flavor. So I went on a hunt and experimenting to find a side dish that pleased me and his taste buds. Let's just say after some tweaking and adding jalapenos this was delicious.
2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 ½ cups water
1 (14 1/2-ounce) can diced tomatoes
1 can green chilies
1 jalapeno, diced
1 teaspoons chili powder
1 teaspoon salt
1 cup shredded Cheddar
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 17 to 19 minutes. Stir in the cheese and transfer to a serving bowl.
(Recipe Adapted from Paula Deen)