Pioneer Woman Mexican Rice Casserole Recipe

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See original recipe at: foodfanatic.com

kept byfoodfanatic
recipe byfoodfanatic.com

Categories:
- Casserole
- Cheese
- Mexican
- Pioneer Woman
- Rice

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Ingredients:

2 tablespoons canola oil
3 cloves garlic, minced
1/2-1 cup onion, chopped
4 cups long grain rice
29 ounces tomatoes, (2 14.5-ounce cans)
10 ounces diced tomatoes
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon red or cayenne pepper
1/4 teaspoon turmeric
6-8 cups low sodium chicken broth
1 1/2 cups cheddar cheese
cilantro, chopped, for serving

Preheat the oven to 375.
Heat oil in a dutch oven and mix in the garlic and onions. Cook for three or four minutes.
Reduce heat to low and add the rice. Stir consistently, making sure the rice does not burn. Cook over low heat, approximately three minutes.
Add the whole tomatoes, diced tomatoes, cumin, salt, cayenne and turmeric. Stir to combine and let cook, two minutes or so.
Stir in the chicken broth.
Bring the mixture to a boil, and reduce heat to low. Cover... 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 fully cooked, approximately 15 minutes.
Serve with chopped cilantro.

See original recipe at foodfanatic.com