Mexican Rice Casserole

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

fresh ciliatro

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.

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