MEXICAN RICE CASSEROLE (LEE DRUMMOND)

Mexican Rice Casserole (Lee Drummond) image

Provided by AmyZoe

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

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2 tablespoons canola oil
3 garlic cloves, minced
1/2-1 whole large onion, chopped
4 cups long grain rice
29 ounces whole tomatoes
10 ounces diced tomatoes and green chilies
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 -8 cups low sodium chicken broth
1 1/2 cups grated cheddar cheese
fresh cilantro, chopped, for serving

Steps:

Preheat oven to 375.
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 to make sure the rice doesn't burn. Cook over low heat, about 3 minutes.
Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric.
Stir to combine and cook, about 2 minutes.
Add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and summer until the rice is not quite done (about 10 to 15 minutes).
Top with the 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.

Nutrition Facts : Calories 343.2, Fat 8.4, SaturatedFat 3.5, Cholesterol 14.8, Sodium 419.7, Carbohydrate 55.6, Fiber 1.9, Sugar 2.5, Protein 11.3