Mexican Rice Casserole

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1/2 to 1 whole large onion, chopped
  • 4 cups long grain rice
  • Two 14.5-ounce cans whole tomatoes
  • One 10-ounce can diced tomatoes and green chiles, such as Rotel
  • 1 teaspoon cumin (or more to taste)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 6 to 8 cups low-sodium chicken broth (more if needed)
  • 1 1/2 cups grated Cheddar
  • Fresh cilantro, chopped, for serving
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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    This recipe is featured in:

    Weeknight Dinners: Winter