Cheesy Mexican Skillet Rice

I have been looking for a recipe for Mexican rice for quite some time now.  It seems that each one I tried was just a little too dry for my taste.  Until now!  I have finally found one that I like.  It's moist, it's cheesy, it's good!

Cheesy Mexican Skillet Rice

2 Tbsp. olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 c. long grain white rice
2 Tbsp. tomato paste
1 tsp. chili powder
1 tsp. smoked paprika
salt and pepper, to taste
2 c. chicken stock
1 can black beans, rinsed and drained
1 c. grated cheddar cheese

Preheat oven to 375.  In a large ovenproof skillet, heat olive oil over medium-high heat.  Once hot, add the onions and garlic and sauté until soft.  Stir in the rice and cook, while stirring, to toast.  Add the tomato paste, chili powder, smoked paprika, salt and pepper, and stir until it's well blended with the rice.  Add the chicken stock and black beans and bring to a boil.  Reduce heat to a simmer, cover with lid and cook on low until the rice is tender and the chicken stock is absorbed, about 15 minutes.  Turn off the heat and let the rice steam, covered, for 5 minutes.

Fluff rice with fork and sprinkle with cheese.  Bake until cheese melts, about 10 minutes.

**To skip the oven step, just simply stir in the cheese until melted, which is what I did.