Mexican Rice Casserole

By GratefulSea

Based on Ree Drummand's recipe at http://www.foodnetwork.com/recipes/ree-drummond/mexican-rice-casserole-recipe.html

Ingredients

• 1-2 Tblsp canola oil
• 3 cloves garlic, minced
• 1/2 large onion, chopped
• 2 cups long grain rice
• 1 can, 14.5 oz, whole tomatoes
• 1/2 can diced tomatoes and green chiles (Rotel)
• 1/2 tsp. cumin (or more, to taste)
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp turmeric
• 3-4 cups low sodium chicken broth
• 3/4 cups grated cheddar

Preparation

Step 1

Preheat the oven to 375 degrees F.

Heat the oil in a large skillet 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.

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.

Transfer the mixture to a baking dish. 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.