Mexican Rice Casserole (Lee Drummond)

Jun 04, 2023June 4, 20230 2
Mexican Rice Casserole (Lee Drummond)
in Main

Prep

20 min

Cook

1 hr 15 min

Ready In

1 hr 35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons canola oil
3 garlic cloves , minced
1/2 - 1 whole large onion , chopped
4 cups long grain rice
29 ounces whole tomatoes
10 ounces diced tomatoes and green chilies
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 -8 cups low sodium chicken broth
1 1/2 cups grated cheddar cheese
fresh cilantro , chopped , for serving

Nutrision Information

Servings Per Recipe
8
Calories
535
Sugar
7g
Fat
13g
This Mexican Rice Casserole is a recipe created by the Food Network star Lee Drummond, also known as The Pioneer Woman. It is a beloved recipe in her household and has been shared with her fans through her blog and TV show. This dish is inspired by Mexican cuisine and features long grain rice, whole and diced tomatoes, cumin, and chili peppers. It is a one-pot meal that is baked in the oven and topped with melted cheddar cheese. The dish has a rich and savory flavor that is perfect for cold weather or when you want to serve comfort food. It is a versatile dish that can be adjusted to your taste by adding more or less spices and vegetables. You can also add chicken or beef to the recipe for added protein.

Instructions

1.Preheat the oven to 375ºF.
2.In a large pot or Dutch oven, heat the canola oil over medium heat. Add the minced garlic and chopped onions and sauté until softened, about 5 minutes.
3.Add the rice and stir to coat it in the oil and onions. Cook for 2-3 minutes or until the rice is lightly toasted.
4.Add the whole tomatoes, diced tomatoes and green chilies, cumin, salt, black pepper, cayenne pepper, and turmeric. Stir to combine.
5.Add the low sodium chicken broth and stir to combine. Bring the mixture to a boil.
6.Cover the pot and transfer it to the preheated oven. Bake for 1 hour or until the rice is tender and the liquid has been absorbed.
7.Remove the pot from the oven and sprinkle the grated cheddar cheese over the top of the casserole. Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes or until the cheese is melted and bubbly.
8.Remove the casserole from the oven and let it rest for 10-15 minutes before serving. Garnish with fresh cilantro before serving.

PROS

This Mexican Rice Casserole is a flavorful, filling, and budget-friendly main dish.

It is easy to make and can be prepared in advance, making it a perfect meal for busy weeknights or potlucks.

It is also vegetarian and gluten-free, making it a great option for different dietary needs.

CONS

This dish is high in carbohydrates and sodium, which may not be suitable for those on a low-carb or low-sodium diet.

It is also high in calories and fat due to the cheese and oil used in the recipe.

HEALTH & BENEFITS

This Mexican Rice Casserole contains whole tomatoes and green chilies, which are high in vitamin C and antioxidants.
The cumin in the dish has anti-inflammatory properties that may help improve digestion and lower blood pressure.
The dish is also a good source of protein and can be paired with a variety of vegetables to increase its nutritional value.

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