Rice Fiesta

Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and sauté until softened and fragrant, about 3-4 minutes.

Stir in uncooked rice and chili powder, coating the rice evenly with the oil and spices. Toast for 1-2 minutes, stirring frequently.

Pour in beef broth and add salt, stirring well to combine. Bring the mixture to a boil.

Reduce heat to low, cover the skillet with a lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

Stir in the chili without beans and 1 cup of grated Cheddar cheese, mixing until the cheese is melted and the chili is heated through.

Transfer the rice mixture to a serving dish and top with the remaining 1 cup of grated Cheddar cheese. Cover briefly to allow the cheese to soften before serving.