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Mexican Rice with Cheese

Instructions

  1. Heat the oil in a 2-3 qt. covered pan. Saute the chopped onion until almost translucent. Add the brown rice and stir for about 5 minutes longer. Stir in the can of Red Gold Tomatoes (or Rotel or tomatoes with chiles) and the chicken broth. Bring to a boil, then turn down to a simmer and simmer about 35-40 minutes or until all the liquid is absorbed.
  2. Remove cover, add cheese and cover for another 5 minutes until cheese is melted. Serve immediately.
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