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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Rice Casserole Recipe

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This recipe for Mexican Rice Casserole is from Lovin' Spoonfuls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoons canola oil
2 cloves garlic, minced
1/2 large onion, chopped
2 cups long grain rice
1 (14.5 oz.) can whole tomatoes
1 (10-oz.) can diced tomatoes and green chiles, such as Rotel
1/2 tsp. cumin (or more to taste)
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. turmeric
4-6 cups low-sodium chicken broth (more if needed)
1 cup grated cheddar cheese
Fresh cilantro, chopped, for serving
Directions:
Directions:
Preheat oven to 375º. 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, 10-15 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. Serves 6.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Amanda likes to serve this with Tequila Lime Chicken (see recipe)

 

 

 

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