Recipe courtesy of Ree Drummond
Episode: Frontier Fiesta
Total:
55 min
Active:
15 min
Yield:
12 servings
Level:
Easy
Total:
55 min
Active:
15 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.

IDEAS YOU'LL LOVE

Tuna Casserole

Recipe courtesy of Ellie Krieger

Mexican Lasagna

Recipe courtesy of Rachael Ray

Aaron Sanchez's Mexican Brownies

Recipe courtesy of Aarón Sánchez

Vegetarian Tortilla Casserole

Recipe courtesy of Food Network Kitchen

Easy Beefy Cheesy Enchilada Casserole

Recipe courtesy of Sunny Anderson

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking