comScore
ADVERTISEMENT

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.

ADVERTISEMENT

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
ADVERTISEMENT

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.

Rate Recipe

My rating for Mexican Rice Casserole
ADVERTISEMENT