Mexican Rice Casserole

This was another new recipe I tried this week and it was delish. My kids even thought so which is always an extra plus!

Mexican Rice Casserole

2 T. olive oil
1 large onion (chopped)
4 cloves garlic (chopped)
2 t. salt
1 t. oregano
1 t. cumin
1/4 t. pepper
1 14.5 oz. can diced fire-roasted tomatoes
1 4.5 oz. can chopped roasted green chiles
2 c. cooked white rice
12 oz. Monterey Jack cheese (cubed)
1 1/2 c. chopped or shredded cooked meat such as chicken, beef, pork, turkey (I used turkey)
**Grease an 8x8" pan. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, salt, oregano, cumin, and pepper. Cook until the onion is tender. Add the tomatoes and chilies and increase heat to high. Simmer until thickened. Stir in the rice, cheese and cooked meat. Transfer to the prepared dish and bake until brown and bubbly. 30-35 minutes at 350. Remove from oven and sprinkle with cilantro.