Mexican Rice Casserole

This recipe is one of my favorites for pot luck or dinner parties!   You can add ground beef or chicken to make it a meal or serve it as a side with tacos or fajitas!


2 tablespoons canola oil
3 cloves garlic, minced
1/2-1 cup onion, chopped
4 cups long grain rice
29 ounces tomato, (2 14.5-ounce cans)
10 ounces diced tomatoes
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6-8 cups low sodium chicken broth
1 1/2 cups cheddar cheese
fresh cilantro, chopped, for serving

*1 jar of sliced jalapenos, drained


  1. Preheat the oven to 375.
  2. Heat oil in a large pot and mix in the garlic and onions. Cook for three or four minutes.
  3. Reduce heat to low and add the rice. Stir consistently, making sure the rice does not burn. Cook over low heat, approximately three minutes.
  4. Add the whole tomatoes, diced tomatoes, cumin, salt, cayenne and turmeric. Stir to combine and let cook, two minutes or so.
  5. Stir in the chicken broth.
  6. Bring the mixture to a boil, and reduce heat to low. Cover… simmer for 10 to 15 minutes.
  7. Transfer to baking pan, top with cheese.  *Add sliced jalapenos for spicier taste buds.  Then, bake approximately 15 minutes or until the cheese is melted and the rice fully cooked.
  8. Serve with chopped cilantro.
  9. Enjoy

Categories: Uncategorized

6 replies

  1. Narci: Is the 29 oz “tomato”, sauce or puree or something else? Just want to make sure. It sounds yummy! Thanks for sharing!


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