Baked Salsa Rice with Green Chiles, Lime, and Cilantro

Ingredients

• 1 medium-sized onion, chopped small
• 2 tsp. olive oil
• 1 can diced green chiles with juice
• 1/4 tsp. ground cumin
• 1 cup salsa
• 1 1/2 cups chicken or vegetable broth
• 1 T + 1 T fresh-squeezed lime juice
• 1 cup long-grain rice
• 1/2 cup chopped cilantro, or more
• Green Tabasco Sauce or your favorite hot sauce, if you want more heat

Directions

1. Set the oven to 350F/180C. Warm the olive oil in a heavy skillet, then cook the onion over medium-high heat until the edges are just beginning to color, about 5 minutes.
2. Stir in the cumin and the diced green chiles with their juice, and let that cook for another 2-3 minutes.
3. Pour in the salsa, chicken or vegetable stock, and 1 T of the lime juice. Once the mixture reaches a boil, mix in the Uncle Ben's Converted Rice.
4. Spoon everything into a 2 1/2 quart casserole dish that has a snug lid. Cover and bake for about 45 minutes, until the rice is tender and the liquid has been absorbed. It is worth taking a peek at 40 minutes, though it may need the full 45 minutes.
5. Once the rice is ready, use a fork to fluff it, then stir in the remaining tablespoon of lime juice and the chopped cilantro. Serve it hot.
6. If you want more heat, pass Green Tabasco Sauce or another hot sauce at the table for sprinkling over the rice.
7. This rice should freeze well, but add the cilantro after thawing so it does not darken in the freezer.