| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Instructions
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- Top with the 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 355 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 16 mg |
| Sodium | 408 mg |
| Serving Size | 1 of 12 servings |
| Calories | 355 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 16 mg |
| Sodium | 408 mg |
Reviews
this is very good…and the spice level is good, too. I saw reviews that said not spicy enough and unless you prefer very spicy, the level here is just right….the rotel gives enough heat for sure. Easy to put together, I especially liked not having to break the tomatoes up but you can (don’t need to, they break down with cooking) or petite cut would work well too….the cheddar on top is a delicious taste with the rice and cilantro is just perfect with it all. I used a generous amount of cheddar – I would say you get even prefer the extra cheese, it’s good..I made this with Ree’s black bean burgers and my family liked it very much!
It is a favorite rice dish in our house with a big family it’s perfect and we always have leftovers, which is even better
this was decent with extra spice!
Made as written. Very bland.
I made this once as directed, then next time did ground beef instead of the chicken and I cut the recipe in half. Liked it with the chicken, but LOVED it with the beef. Saute the beef and onions together, drain excess grease, then add those yummy spices and continue. Fun twist…top with some sliced avocado (or scoop of sour cream) and a handful of Fritos, lol…so good! Leftovers are great in a burrito with a dollop of refried beans.
Delicious. I added a can of creamed corn and made a half batch. It was plenty for our family and everyone loved it.
I followed this recipe exactly as wrote and the flavor was amazing. The only thing I would change next time is to use diced tomatoes instead of whole. It’s just a personal family preference. We were not a fan of whole canned tomatoes but definitely a keeper. It was still amazing and delicious. The rice was perfect. I used my GZ non stick cast iron Dutch oven. BONUS!
Wonderful! Amazing! I did add corn like one person previously mentioned. Definitely a do-over. Loved it!!!
I made this on the stove top and reheated it in the oven in an aluminum pan. I halved the amount of rice, stock and seasonings. I used one can of tomatoes and one can of tomatoes with chilis. I omitted the cheese but stirred in a can of drained corn when it was finished cooking. Delicious side dish to our Mexican fiesta and served six adults with some leftover.
I added rotisserie chicken. Easy and delicious.