Mexican Rice

"This is a recipe from Ree Drummond from Pioneer Woman on the Food Network. I am always looking for a good spanish/mexican style rice."
 
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Ready In:
55mins
Ingredients:
13
Serves:
12
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ingredients

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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 (if desired).

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RECIPE SUBMITTED BY

I have really found a passion for cooking. I'm a new mom and so I'm now finding a love for quick great tasting meals. I learned how to cook from my mom and how to bake from my grandma. I love learning new techniques and am constantly searching for some great new recipes to try.
 
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