Mexican Rice and Beans

Deselect All

2 tablespoons canola oil

2 cloves garlic, minced 

2 green onions, greens and whites sliced 

1 jalapeno, minced 

2 cups long-grain rice 

3 cups low-sodium chicken broth, plus more if needed

1 teaspoon ground cumin 

1 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

1/4 teaspoon turmeric 

Two 16-ounce cans pinto beans, drained 

One 14.5-ounce can diced tomatoes 

One 10-ounce can diced tomatoes and green chiles, such as Rotel 

3/4 cup grated Cheddar 

Chopped fresh cilantro, for serving