Ingredients
1. Uncooked Long grain rice (1c)
2. grated Chihuahua queso or Monterey jack cheese (1/2c)
3. vegetable oil (2tbsp)
4. chopped garlic (1clove)
5. finely chopped white onion (1/2)
6. fresh poblano or chopped and grilled Ana helm chilies (2)
7. salt (1/4tsp)
8. cilantro stem for decoration (1)
9. chopped cilantro (1/4c)
10. chicken bouillon (2c)
11. thinly sliced green onion (6)
12. ground cumin (1/2tsp)

Method of preparation:-
1. First heat the oven to 375 degrees F. Take a large pan, place it over medium heat and then heat oil in it. Take rice and add to the pan. Cook the rice for about 2 minutes by stirring.

2. Add chopped white onion and keep it to cook for about 1 minute. Add cumin, salt, green onion, garlic and chilies and mix them. Now add the chicken bouillion in the pan and keep it to boil at high heat.

3. Cover the pan and reduce the heat to low and then keep it to cook for about 15 minutes. When the rice gets cooked then take off the pan from the heat. Add all the chopped cilantro and half of the cheese over the rice.

4. Take an oven baking dish of 1-1/2 quarter, grease it and then put the rice mixture into the dish. Now add the other half of the cheese on the top. Place the dish in the oven without covering and keep it to cook for 15 minutes until the cheese gets melted.

Number of servings – 6