New Mexican Jalapeño Cheese Chili

1-1/2 teaspoons extra-virgin olive oil

1 cup chopped yellow onion

1/2 cup chopped green bell pepper

2 garlic cloves, minced

1 tablespoon chili powder

1-1/2 teaspoons ground cumin

1/2 teaspoon dried oregano leaves

5 cups regular canned chicken broth (not condensed)

1 cup canned diced tomatoes, undrained

1/2 cup converted rice

4 ounces velveeta mild Mexican Cheese

1 10-ounce package frozen leaf spinach, thawed and squeezed dry

Place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add onion, green pepper, and garlic and cook for 4 minutes or until onion is translucent. Add chili powder, cumin, and oregano and cook for 1 minute more.

Add broth and tomatoes with their liquid. Bring to a boil, add rice, and return to a boil. Reduce heat, cover tightly, and simmer for 25 minutes.

Remove from heat, stir in cheese and spinach, cover, and let stand for 5 minutes to melt cheese. Stir, cover, and let stand for 5 minutes more to absorb flavors.

If a thicker chili is desired, mix 2 tablespoons water with 2 teaspoons cornstarch until smooth. Add to the chili and cook for 2 - 3 minutes over medium heat or until slightly thickened.

SUGGESTED GARNISH: Chopped scallions.

Makes about 5 - 6 cups