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Mexican Rice Casserole

Mexican Rice Casserole
Prep Time
15 min
Cook Time
40 min
Yields
12 servings

Need an easy crowd-pleasing side? Whip up Ree’s one-pot rice casserole.

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ingredients

2
tbsp canola oil
3
cloves garlic, minced
½
- 1 whole large onion, chopped
4
cups long grain rice
2 14.5-oz
cans whole tomatoes
1 10-oz
can diced tomatoes and green chiles, such as Rotel
1
tsp cumin, or more to taste
1
tsp kosher salt
1
tsp ground black pepper
½
tsp cayenne pepper
¼
tsp turmeric
6
- 8 cups low-sodium chicken broth (more if needed)
1 ½
cups grated Cheddar
Fresh cilantro, chopped, for serving
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directions

Step 1

Preheat the oven to 375ºF.

Step 2

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.

Step 3

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 to 15 minutes.

Step 4

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.

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