I could eat Mexican food every night, and this Mexican Rice Casserole from Pioneer Woman did not disappoint! It was great! I served it along side her Tequila Lime Chicken. It was a great supper!
I did cut her original recipe in half, and it still made a lot! Here is my reduced version of the recipe:
2 tbsp canola oil
2 cloves garlic, minced
1/2 large onion, chopped
2 cups rice, long or medium grain
1 14.5 oz can whole tomatoes
1 can MILD Rotel
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper (or skip this if you don’t like food too spicy)
1/8 tsp turmeric
1 can chicken broth
1 cup of shredded Cheddar
1 sliced jalapeno
Preheat oven to 375 degrees. Heat oil in a large pot and add onions and garlic. Cook for about 5 or 6 minutes. Reduce heat to low and add the rice and stir constantly to make sure it doesn’t burn. Cook for about 3 minutes. Next, add the whole tomatoes with juice, Rotel with juice, and all the spices. Stir and let cook for 2 minutes. Add the chicken broth, and bring mixture to a boil. Once it comes to a boil, reduce the heat to LOW and cover. Let it simmer for 10 to 15 minutes or until the rice is almost done. Pour into a casserole dish, top with cheese and jalapeno slices. Bake for about 10 to 15 more minutes. Top with cilantro, if desired.
I’m linking up with:
this will be perfect for the next taco Tuesday night!
would this work with calrose rice? Sounds and looks delicious.
Hi Tammy! If I understand correctly Calrose is a medium grain rice, and that is actually the only kind of rice I use. I just use a medium-grain grown here in Louisiana. Thanks for visiting!