Recipe courtesy of Ree Drummond
Episode: Frontier Fiesta
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Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
12 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

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, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.

Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.

Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

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