Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups chicken broth
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro, for garnish
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened and translucent. Add garlic and cook until fragrant.
  2. Add rice, chili powder, cumin, garlic powder, and onion powder to the skillet. Cook, stirring constantly, until the rice is lightly toasted.
  3. Pour in the diced tomatoes (undrained) and chicken broth. Bring to a boil.
  4. Reduce heat to low, cover the skillet, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
  5. Remove from heat and stir in the softened cream cheese until melted and creamy.
  6. Stir in the shredded cheddar cheese until melted and well combined.
  7. Garnish with chopped cilantro and serve Paula Deen Mexican Rice Recipe hot.