Mexican Rice Casserole (Lee Drummond)

I halved this recipe because I didn't need 12 servings, but recipe is posted as written. This is yummy! Recipe courtesy of www.foodnetwork.com.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 2  tablespoons canola oil
• 3  garlic cloves, minced
• 1⁄2-1  whole large onion, chopped
• 4  cups long grain rice
• 29  ounces whole tomatoes
• 10  ounces  diced tomatoes and green chilies
• 1  teaspoon cumin
• 1  teaspoon kosher salt
• 1  teaspoon ground black pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 teaspoon turmeric
• 6 -8  cups low sodium chicken broth
• 1 1⁄2 cups  grated cheddar cheese
•  fresh cilantro, chopped, for serving

Directions

1. Preheat oven to 375.
2. Heat the oil in a large dutch oven and add the garlic and onions.
3. Cook, 3 to 4 minutes.
4. Reduce the heat to low and add the rice. Stir constantly to make sure the rice doesn't burn. Cook over low heat, about 3 minutes.
5. Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric.
6. Stir to combine and cook, about 2 minutes.
7. Add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and summer until the rice is not quite done (about 10 to 15 minutes).
8. Top with the cheese, and then bake with the lid off until the cheese is melted and the rice is fully cooked (about 15 minutes). Serve with chopped cilantro.