Cheesy Rice with Tomatoes and Cheddar

The ultimate rice side dish for just about anything! First, I spiked the rice with Southwest inspired ingredients (garlic, onion, cumin, chili powder) and then I nestled it under sliced Roma tomatoes, cheddar cheese and cilantro. The dish is super simple to prepare and can be made ahead - making it an ideal addition to your busy weeknight and/or weekend table.

Feel free to substitute pepper jack cheese for the cheddar. You can also add veggies to the rice, such as corn, peas and diced bell peppers. 

Cheesy Rice with Tomatoes and Cheddar 

Cooking spray
1 cup white or brown rice
1 tablespoon unsalted butter
1 teaspoon ground cumin
1 teaspoon chili powder, I used the Spice Hunter's Smoky Chile
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth or water
4 roma/plum tomatoes, cut crosswise into 1/4-inch thick slices
1 cup shredded cheddar cheese
Fresh cilantro leaves for serving

Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
In a medium saucepan, combine the rice, butter, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Add the broth or water and set the pan over high heat. Bring to a boil. Stir, reduce the heat to low, cover and cook until the liquid is absorbed, about 15 minutes.
Fluff the rice with a fork and transfer to the prepared pan. Top with the sliced tomatoes and cheese. Bake for 5 to 10 minutes, until the cheese melts.
Top with the cilantro leaves before serving.

Serves 4