mexi rice.

1 c. brown rice

1 T cumin

1 t. chili powder

1 t. oregano

2 c. chicken stock 

1 can rotel (diced tomatoes and green chilis)

1 can corn

1 c. shredded pepper jack cheese

fresh chopped cilantro

In a large saucepan (that has a lid) combine brown rice, spices and chicken stock.  Bring stock to a boil over high heat.  Lower the temperature and simmer for 45 minutes with the lid on tightly.  Fluff rice with a fork.  Add rotel and corn.  Stir to mix and leave on low heat a few more minutes until rotel and corn is warm.  Take off heat and add shredded pepper jack cheese.  Let stand a few minutes until cheese melts.  Garnish with fresh chopped cilantro.

xx

val