He Cooks: Homemade Spanish Rice

Jena doesn't like the Mexican Rice-o-Roni I've been using in a lot of my dishes and I've had a hankering for a Spanish themed rice. On top of that we have a massive overage of whole black beans from a reunion we went to recently.

So I did a bit of research and came up with my own recipe:

Ingredients:

2 cups white rice
Olive Oil and Butter
2 1/2 cups chicken broth
1 cup chunky salsa
1/2 bunch of green onions chopped

Salt
Minced Garlic
Onion Power
Chili Powder
'Natural Seasonings'
Green Chilies
a pinch of Red Pepper flakes

1 Cup Frozen Corn
Can of Whole Black Beans
3 cups Shredded Cheese.

Method:

Fry the white rice in the Olive Oil and butter. Once it's starting to look golden brown, add the spices and staute a bit. Then add the Chicken Broth and Salsa to it. Cover and cook on low for 20 minutes.

After 15 minutes add the frozen corn.

Once finished immediately mix in 2 cups and top with the last cup of shredded cheese and then remove from heat.

Theory: The shredded cheese will balance out the heat from the chili powder and red pepper, but keep the flavor.