Spicy Mexican Rice

Spicy Mexican Rice

2 cups long-grain rice

3 tablespoons butter

1 small onion, chopped

1 clove garlic, minced
1 15 ounce can corn, drained (or 2 cups thawed frozen)
2 10 ounce cans tomatoes with green chilies (regular or mild)
1 14.5 ounce can chicken broth
1 teaspoon cumin
1/2 teaspoon salt
2 cups (8 oz) Monterey jack cheese, grated

Melt butter over medium-high heat; add onions, garlic and rice. Cook till rice is browned, stirring often.
Add corn, tomatoes, broth, cumin and salt.
Bring to a boil, cover and reduce heat; cook 20 minutes or until liquid is absorbed and rice is done.
Put in a greased 9x13" casserole, top with cheese and bake at 350 degrees for 15 minutes.