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Pioneer Woman Mexican Rice Casserole Photo

Pioneer Woman Mexican Rice Casserole Recipe

Matt R.
This Mexican rice casserole recipe makes for a great-tasting, hearty meal. Thank you, Pioneer Woman!
3.01 from 251 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine Mexican
Servings 12 1 serving
Calories 178 kcal

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

Instructions
 

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

Nutrition

Calories: 178kcalCarbohydrates: 19gProtein: 6gFat: 7gSaturated Fat: 3gSodium: 374mgFiber: 2g
Keyword Casseroles, Dinners, Food Network, Freezer Meals, Mexican, Rice, The Pioneer Woman
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