This is our favorite Mexican rice that we've tried. I found it on a different recipe site and tweaked it a little to suit our tastes.
3 tablespoons vegetable oil
1 cup long-grain white rice
2 ½ cups chicken broth
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
1 small onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese
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