Pioneer Woman Mexican Rice Casserole Recipe

    12 Servings


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


  1. Preheat the oven to 375.
  2. Heat oil in a dutch oven and mix in the garlic and onions. Cook for three or four minutes.
  3. Reduce heat to low and add the rice. Stir consistently, making sure the rice does not burn. Cook over low heat, approximately three minutes.
  4. Add the whole tomatoes, diced tomatoes, cumin, salt, cayenne and turmeric. Stir to combine and let cook, two minutes or so.
  5. Stir in the chicken broth.
  6. Bring the mixture to a boil, and reduce heat to low. Cover... simmer until the rice is not quite done,...10 to 15 minutes.
  7. Top with cheese  and then bake with the lid off until the cheese is melted and the rice fully cooked, approximately 15 minutes.
  8. Serve with chopped cilantro.

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Recipe Yields:
12 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Matt R.
Source: The Pioneer Woman
Recipe Yields: 12 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 54
Calories 178

% Daily Value*
Total Fat 7g
  Saturated Fat 3g
Sodium 374mg
Total Carbohydrate 19g
  Dietary Fiber 2g
  Sugars 0g
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.