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Rice Mexican Rice Casserole (Ree Drummond) Recipe

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This recipe for Rice Mexican Rice Casserole (Ree Drummond) is from Ruby's Cookbook Project, 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:  
2 tablespoons canola oil
3 cloves garlic, minced
1/2 onion, chopped
4 cups long grain rice
2 (14.5oz) cans whole tomatoes
1 (10oz) can Rotel
1 teaspoon cumin (more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne powder
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated cheddar
Fresh cilantro, chopped, for serving
Directions:
Directions:
Preheat oven to 375°.
Heat the oil in a large Dutch oven and add the garlic and onion. 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 the heat to low. Cover and simmer until the rice is not quite done, 10 to 15 minutes.
Top with 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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