Mexican Rice Casserole

This dish is fantastic.

Prep time:
Cook time:

Serving size: 12
Calories per serving: 202

2 tablespoons canola oil
3 cloves minced garlic
1/2 onion
4 cups long grain rice
2 14.5 cans whole tomatoes
1 10 ounce can diced tomato and green chiles such as Rotel
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 cups chicken broth
1 1/2 cups grated Cheddar
fresh cilantro chopped for serving

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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