This is a recipe I got a few weeks ago at a wooden spoon rice class. It's really good!
2 TBSP Vegetable oil
7 oz non-cooked long white rice
1.5 oz finely chopped white onion
2 grilled Anaheim chilies
6 finely sliced green onions
1 chopped garlic clove
¼ tsp salt
¼ tsp ground cumin
1 ¾ c. chicken broth
5 oz of queso Chihuahua or grated Monterey Jack cheese
2.5 oz coarsely chopped cilantro
Preheat oven to 375 degrees. Heat the vegetable oil in a large pan at medium heat until hot. Add the rice and stir for 2 minutes or until the rice grains become opaque.
Add the chopped white onion and let cook for 1 minute. Stir in the chilies, green onions, garlic, salt and cumin.
Incorporate the broth and bring to a boil over high heat. When boiling reduce the heat to simmer, cover and cook for 15 minutes or until the rice is cooked but still firm.
Take the pan off the heat. Delicately stir in 3.5 oz of cheese and the chopped cilantro. Transfer the rice mixture into a greased oven plate. Spread the remaining cheese on to the mixture.
Cook in the oven, uncovered, for about 15 minutes or until the rice is cooked and cheese melted. Add the decorative cilantro stem on top and serve.