Mexican Rice Casserole

Name: Mexican Rice Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Mexican
Ingredients: 283 grams diced tomatoes and green chiles, such as Rotel; 822 grams whole tomatoes; 2 Tbsps canola oil; 1 teaspoons cayenne pepper; 355 milliliters grated Cheddar; 1 teaspoon cumin (or more to taste); 12 servings Fresh cilantro, chopped, for serving; 3 cloves garlic, minced; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 946 milliliters long grain rice; 1 liters low-sodium chicken broth (more if needed); 1 large 1/2 to 1 whole onion, chopped; 0 teaspoons turmeric

Mexican Rice Casserole is a gluten free and vegetarian side dish. This recipe serves 12. One portion of this dish contains approximately 11g of protein, 8g of fat, and a total of 345 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of chicken broth, turmeric, canolan oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Garlic

Onion

Rice

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Tomato

Chicken Broth

Turmeric

Ground Cayenne Pepper

Pepper

Cumin

Rice

Salt

Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes.

Ingredients you will need

Cheese

Rice

Equipment you will use

Oven

Serve with chopped cilantro.

Ingredients you will need

Cilantro

Equipment

Oven

Dutch Oven

Ingredients

Servings:

283grams

diced tomatoes and green chiles, such as Rotel 822grams

whole tomatoes 2Tbsps

canola oil 1teaspoons

cayenne pepper 355milliliters

grated Cheddar 1teaspoon

cumin (or more to taste)12servings

Fresh cilantro, chopped, for serving 3cloves

garlic, minced 1teaspoon

ground black pepper 1teaspoon

kosher salt 946milliliters

long grain rice 1liters

low-sodium chicken broth (more if needed)1large

1/2 to 1 whole onion, chopped 0teaspoons

turmeric

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.