Photo: Mexican Rice Casserole Recipe
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
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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By Love2cook_7071403
Marlboro, NY
on May 14, 2013
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DELICIOUS! So many layers of wonderful flavor going on. I did not finish this dish in the oven, however, stove top worked just fine and added the cheese before serving and let it melt (creamier in my opinion. It's a keeper.....great for left overs too, add sauteed chopped peppers and onions, shrimp, and diced tequila chicken.....so good! This is a must try recipe! Thanks Ree!
By hcasio
on May 10, 2013
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delicious and easy. I double checked to make sure I used the correct amount of cayenne, which I did, because I didn't see any other comments about the heat, but it was too hot for my husband's palate. It was just right for me, but if you don't like much heat, I suggest halving the cayenne till you try it. But we are eating Daniel Fast, so I did not add the cheese to the top- maybe that would cut the heat? Also, did the dish all on the stove top, not in the oven since we weren't cheesing the top. Turned out great!
By moosetrax75
Brookville, IN
on May 06, 2013
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Holy cow. Well, I made this, and with all the substitutions I made because I didn't have some things on hand, I hope you consider this a legitimate review. I, personally, am considering it excellent and foolproof just for that reason. I had to use "instead ofs" as follows: Uncle Ben's (bless his heart BoilyBag Rice, cut out of the bag; 1 can stewed tomatoes instead of the plain tomatoes, and I still used the Rotel (can't believe I actually had that, and then for a dash of flair I threw in about 1/3 cup of mild salsa. Pretty darn tasty. It made tons for just the two of us, though, even after cutting it down to half a recipe. Anyway, thanks for letting me review even though Mother Hubbard's cupboard was kind of bare tonight. (I hate when people make all those substitutes--but it was a necessity this time. Thanks PDub ! (Oh, that's what my daughter and I call you, affectionately. She is passionate about everything you do.
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