Ingredients
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2 tablespoons canola oil
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3 cloves garlic, minced
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1/2 to 1 whole large onion, chopped
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4 cups long grain rice
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Two 14.5-ounce cans whole tomatoes
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One 10-ounce can diced tomatoes and green chiles, such as Rotel
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1 teaspoon cumin (or more to taste)
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1 teaspoon kosher salt
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1 teaspoon ground black pepper
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1/2 teaspoon cayenne pepper
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1/4 teaspoon turmeric
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6 to 8 cups low-sodium chicken broth (more if needed)
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1 1/2 cups grated Cheddar
Directions
– One Pot Mexican Rice Casserole is a super flavorful, quick and easy ground beef recipe!
Steps
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1
Done
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Preheat the oven to 375 degrees F. |
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2
Done
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Heat the oil in a large dutch oven 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. |
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3
Done
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ext, 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. |
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4
Done
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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. |
