Mexican Rice Casserole

Cooking Time55 Minutes

Makes12 Servings


2 tablespoons canola oil

3 cloves garlic, minced

½ to 1 whole large onion, chopped

4 cups uncooked Reveille Rice (white or brown)

Two 14.5 oz cans whole tomatoes

One 10 oz can diced tomatoes and green chiles, such as Rotel

1 teaspoon cumin (or to taste)

1 teaspoon kosher salt

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

¼ teaspoon turmeric

6 to 8 cups low-sodium chicken broth

1 ½ cups grated cheddar cheese

Fresh cilantro, chopped (for serving)


Preheat oven to 375 F.

Heat the oil in a large Dutch oven and add the garlic and onions. Cook for 3 to 4 minutes. Reduce the heat to low and add the uncooked rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat for about 3 minutes.

Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric. Stir to combine and let cook for about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer until the rice is not quite done, approximately 10 to 15 minutes.

Top with the cheddar cheese and then bake with the lid off until the cheese is melted and the rice fully cooked; about 15 minutes. Serve with chopped cilantro on top, and enjoy!