You probably have all the ingredients for this savory, sweet, and spicy Mexican rice egg bake. This is the perfect dish to whip up on a whim.
Rinse the rice in cold water until the water runs clear.
Heat the olive oil in a large saucepan or skillet over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the cumin, chili powder, salt, and pepper. Cook for 1 minute more.
Add the rice and cook for 1 minute, stirring constantly.
Add the tomatoes, chicken broth, and cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
Add Rice Mixture to bowl.
In the mixing bowl, whisk eggs, milk, and shredded cheese.
Mix well with the Mexican Rice. Add mixture to a 9x13 greased baking dish.
Cook in the oven for 30 minutes or until the eggs are set.