Ingredients
-
2
-
3
-
1/2 - 1
-
4
-
29
-
10
-
1
-
1
-
1
-
1/2
-
1/4
-
6 - 8
-
1 1/2
-
-
Directions
Mexican Rice Casserole (Lee Drummond), I halved this recipe because I didn’t need 12 servings, but recipe is posted as written This is yummy! Recipe courtesy of www foodnetwork com , I halved this recipe because I didn’t need 12 servings, but recipe is posted as written This is yummy! Recipe courtesy of www foodnetwork com
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Heat the Oil in a Large Dutch Oven and Add the Garlic and Onions. |
|
3
Done
|
Cook, 3 to 4 Minutes. |
|
4
Done
|
Reduce the Heat to Low and Add the Rice. Stir Constantly to Make Sure the Rice Doesn't Burn. Cook Over Low Heat, About 3 Minutes. |
|
5
Done
|
Add the Whole Tomatoes, Diced Tomatoes, Cumin, Salt, Pepper, Cayenne, and Turmeric. |
|
6
Done
|
Stir to Combine and Cook, About 2 Minutes. |
|
7
Done
|
Add the Chicken Broth and Stir the Mixture Together. Bring the Mixture to a Boil, and Then Reduce Heat to Low. Cover, and Summer Until the Rice Is not Quite Done (about 10 to 15 Minutes). |
|
8
Done
|
Top With the Cheese, and Then Bake With the Lid Off Until the Cheese Is Melted and the Rice Is Fully Cooked (about 15 Minutes). Serve With Chopped Cilantro. |
