Spanish Rice
3 cups rice — cooked
1 large onion — chopped
4 stalks celery — chopped
1 large green pepper — chopped
2 cloves garlic — minced
1 tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon cumin
1 cup tomatoes — chopped
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1/2 cup Monterey jack cheese — grated
Saute onion, celery, pepper, and garlic in oil. Add chili powder and cumin. When fragrant, add tomatoes, salt, oregano, and pepper. When tomatoes are cooked through, stir in the rice.
Top with the grated cheese and bake long enough to melt the cheese.
Serving Size: 4
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