A flavorful and easy-to-make Mexican-inspired rice dish, perfect for a quick dinner or as a side.
Heat a drizzle of oil in a large saucepan over medium heat.
Ensure the oil is hot enough before adding the ingredients to prevent sticking.
Add the chopped onion and minced garlic to the saucepan and sauté until fragrant.
Stir frequently to avoid burning the garlic.
Stir in the vegetable broth, brown rice, chili powder, ground cumin, and sliced jalapeño pepper.
Mix well to ensure the spices are evenly distributed.
Cover the saucepan and bring the mixture to a boil over high heat.
Keep an eye on it to prevent boiling over.
Reduce the heat to low and simmer for 10 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom.
Add the diced red bell pepper and chopped tomatoes to the saucepan.
Stir gently to combine without breaking the rice.
Cover and continue to simmer until the liquid is absorbed and the rice is tender.
Taste the rice to ensure it's fully cooked before proceeding.
Stir in the shredded cheddar cheese until melted and evenly distributed.
Serve immediately for the best texture and flavor.
Serve the rice warm, garnished with fresh herbs if desired.
Pair with your favorite Mexican dishes for a complete meal.
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