Instructions

• Cook 1½ cups long‑grain white rice according to package directions, adding the ½ teaspoon kosher salt and ½ teaspoon ground black pepper to the cooking water. When done, fluff with a fork and set aside.
• Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the butter is melted and the fat is shimmering.
• Add ½ yellow onion (diced) and cook, stirring often, about 5–7 minutes or until the onion is softened and translucent.
• Add 1 clove garlic (minced) and cook, stirring, about 30 seconds, until fragrant.
• Stir in the entire can of diced tomatoes with green chiles (including the juice), ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, and ½ teaspoon chili powder. Cook, stirring, for 1 minute, then remove the skillet from the heat.
• In a large bowl or in the pot with the cooked rice, combine the cooked rice and the onion–tomato mixture. Add ½ cup Mexican Blend cheese, ¼ cup chopped fresh cilantro, and the juice of ½ lime. Add 1 minced chipotle pepper in adobo sauce if using. Stir thoroughly until well combined and the cheese begins to melt (return to low heat briefly if needed to melt the cheese and warm everything through).
• Transfer to a serving dish, garnish with additional chopped cilantro, and serve.