Mexican Rice Casserole (Lee Drummond)

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375.
  • 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 to make sure the rice doesn't burn. Cook over low heat, about 3 minutes.
  • Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric.
  • Stir to combine and cook, about 2 minutes.
  • 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).
  • 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.
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