Mexican Rice Casserole (Lee Drummond)
"I halved this recipe because I didn't need 12 servings, but recipe is posted as written. This is yummy! Recipe courtesy of www.foodnetwork.com."
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 2 tablespoons canola oil
- 3 garlic cloves, minced
- 1⁄2 - 1 whole large onion, chopped
- 4 cups long grain rice
- 29 ounces whole tomatoes
- 10 ounces diced tomatoes and green chilies
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon turmeric
- 6 -8 cups low sodium chicken broth
- 1 1⁄2 cups grated cheddar cheese
- fresh cilantro, chopped, for serving
directions
- Preheat oven to 375.
- Heat the oil in a large dutch oven and add the garlic and onions.
- Cook, 3 to 4 minutes.
- Reduce the heat to low and add the rice. Stir constantly to make sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric.
- Stir to combine and cook, about 2 minutes.
- Add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and summer until the rice is not quite done (about 10 to 15 minutes).
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice is fully cooked (about 15 minutes). Serve with chopped cilantro.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
