Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1-2 jalapenos finely chopped and seeded
- 4 cups instant brown rice
- Two 14.5-ounce cans diced tomatoes
- One 10-ounce can diced tomatoes and green chiles
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth
- grated Cheddar or pepper jack cheeses
Preparation
Step 1
Preheat the oven to 375 degrees F.
Heat the oil in a large dutch oven or pot/saucepan and add the garlic, jalapenos 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.
Next, add the diced tomatoes, chile 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.
Separate into two small glass casseroles. Mix in some of the desired cheeses and then top each with cheese. Bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes.