2 tb Butter (28.4 g)
1 1/2 c Dry long-grain rice (300 g)
1/2 c Onion; chopped
2 cl Garlic; roughly chopped
2 c Chicken broth
3 tb Tomato paste
1/2 ts Ground cumin
1 ts Chili powder
1/4 c Jack cheese; grated
Green onions; chopped, for
-garnish
Heat butter in saucepan over moderate heat. Add rice; sauté until
very lightly browned. Add onions, garlic, and chicken broth; stir
well. Stir in tomato paste, cumin, and chili powder. Bring mixture to
a boil. Cover, reduce heat to low. Cook for 20 minutes or until all
liquid is absorbed.
Place rice mixture in small ovenproof (preferably earthenware)
casserole. Top with grated cheese. Bake in 350°F oven until cheese
melts.
