Mexican Rice Casserole

Mexican Rice Casserole
Recipe type: side dish
Prep time:
Cook time:
Total time:
Serves: 12
  • 2 T. oil
  • 1 T. minced garlic
  • ½ large onion, finely chopped
  • 2 cups long grain rice
  • 1- 14.5 oz. diced tomates, with juice
  • 1- 10 oz. can diced tomatoes with green chilies, such as Rotel
  • 1 t. cumin
  • 1 t. salt
  • 1 t. pepper
  • ¼ t. cayenne
  • 4 cups chicken broth
  • 1 cup grated cheddar cheese
  • Fresh cilantro for garnish
  1. Preheat oven to 375*
  2. Heat the oil in a large dutch oven, add the diced onions and the minced garlic.
  3. Cook until onions are tender about 4 minutes, reduce the heat and add the rice, continue to stir making sure the rice doesn't burn, for about 3 minutes. Add the tomatoes and seasonings and stir to combine, add the chicken broth and bring to a boil, then reduce the heat and cover and let simmer until the rice is tender and the liquid has been absorbed, about 30-40 minutes. Transfer to a baking dish and top with the shredded cheddar cheese and place in the oven until the cheese has melted, about 10-15 minutes.


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