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
• Green Tabasco Sauce or your favorite hot sauce, if you want more heat

Directions

Preheat oven to 350F/180C.Heat the olive oil in a heavy frying pan and saute the onion over medium-high heat until it just barely starts to brown, about 5 minutes.Add the cumin and diced green chiles with juice and cook 2-3 minutes more.Add the salsa, chicken or vegetable stock, and 1 T of the lime juice and bring to a boil, then stir in the Uncle Ben’s Converted Rice.Transfer the mixture to a 2 1/2 quart casserole dish with a tight-fitting lid.Cook the rice covered for about 45 minutes, or until the liquid is all absorbed and the rice is cooked through. (I would check it at 40 minutes, although mine took the entire 45 minutes.)When the rice is done, fluff with a fork, stir in the other tablespoon of lime juice and the chopped cilantro, and serve hot.If you’d like the rice a bit spicier, serve with Green Tabasco Sauce or your favorite hot sauce to sprinkle over.This rice would probably freeze well, although I didn’t have any left to test it.I would add the cilantro when the rice is thawed so it doesn’t go black in the freezer.