1 cup long grained rice
3 tablespoons oil
1 onion, diced small
1 clove garlic, minced
1 ½ teaspoons salt
¼ teaspoon chili powder
1 teaspoon cumin
4 ounces canned tomato sauce
2 ¼ cups water or canned chicken broth
1 ½ cups shredded Monterey jack cheese

Directions:

In a large skillet, brown rice in oil. Add the remaining ingredients, let simmer, covered over low heat for 25 minutes or until tender. When done, transfer to an 8" x 8" casserole dish. Top with shredded Monterey jack cheese and melt in either a microwave or oven.

Serves 4