Mexican Rice

I am a lover of rice.  More specifically, flavored rices.  Coconut, cilantro-lime, a nice pilaf.  This is my go to rice for most of my Mexican dishes.  Go head, try it.  I promise you will like it.

3Tbsp butter
1.5 cups long grain jasmine rice
2 cups chicken broth
1 (10 oz) can Rotel with green chilies
1 (4oz) can green chillies
3 cloves of minced garlic
1 small onion minced
1.5 tsp salt
1 tsp cumin
1/2 tsp chili powder
1.5 cups shredded monterey jack cheese

Heat the butter and minced onions for 2 minutes in sauce pan.  Add in Jasmine and garlic and cook a few more minutes until fragrant.  Add in all other ingredients except cheese.  Put lid on the pot and bring to boil, then reduce heat to low for 15-18 minutes.  Do not remove lid or stir.  Mix in the cheese at the end.