Mexican Rice Casserole
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
53
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Canola Oil3 cloves
Garlic (minced)4 cups
Long Grain Rice1 tsp
Cumin1 tsp
Kosher Salt1 tsp
Ground Black Pepper1 tsp
Cayenne Pepper1 tsp
Turmeric1.5 cups
Grated CheddarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Heat the oil in a large dutch oven and add the garlic and onions
4
Cook, 3 to 4 minutes
5
Reduce the heat to low and add the rice
6
Stir constantly, making sure the rice doesn't burn
7
Cook over low heat, about 3 minutes
8
Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric
9
Stir to combine and let cook, about 2 minutes
10
Finally, add the chicken broth and stir the mixture together
11
Bring the mixture to a boil, and then reduce heat to low
12
Cover, and simmer until the rice is not quite done, 10 to 15 minutes
13
Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes
14
Serve with chopped cilantro