Mexican Rice

This recipe comes from Recipe and is really good and simple but it makes a lot of rice.

3  tablespoons  butter

1  small  onion, chopped

1  clove  garlic, minced

1 1/2  cups  long-grain rice, uncooked

1  can  (15-ounce) whole-kernel corn, drained

2  cans  (10-ounce) diced tomatoes with green chilies

2  cans  (14.5-ounce) chicken broth

1  teaspoon  ground cumin

1/2  teaspoon  salt

1  cup  (4 ounces) Monterey Jack cheese, grated

Preheat oven to 350 degrees F.

In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often.

Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.

Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese

Bake, uncovered, for 15 minutes.