Mexican Rice

This is super delish!

Ingredients

• 2 Tbsp butter
• 1 1/2 c long-grain rice
• 1/2 c chopped onion
• 1/2 c chopped red bell pepper
• 1 clove garlic, minced
• 2 c water
• 1 (14 1/2-ounce) can Rotel
  
• 1 tsp chili powder (for mild. We like it spicy. I used about 3 tsp)
  
• 1 tsp salt
• 1 c shredded cheddar
  

Directions

Melt the butter over medium heat in a large saucepan. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender (about 4-5minutes). Stir in the water, tomatoes, salt, and chili powder. Bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.