Pioneer Woman Mexican Rice Casserole Recipe - Food Fanatic
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Pioneer Woman Mexican Rice Casserole Recipe

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    12 Servings

Ingredients

  • 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 Ground Cayenne Pepper
  • 1/4 teaspoon Turmeric
  • 6-8 cups Low Sodium Chicken Broth
  • 1 1/2 cups Cheddar Cheese
  • Fresh Cilantro, chopped, for serving

Directions

  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.
Pioneer woman mexican rice casserole photo
Source: The Pioneer Woman