Mexican Rice Casserole
Votes: 46
Time: 55 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
This Mexican-style rice casserole makes a great side dish for grilled meats, and it's quite simple to make. Long-grain rice is simmered with tomatoes (use canned) and traditional Mexican spices until the broth is absorbed. Then, generously grated cheddar is sprinkled over the rice and baked until the cheese is melted. Don't forget to stir a pinch of turmeric into the rice for a delicious golden color, and for added juiciness, add some whole tomatoes and some chopped. Serve immediately, garnished with chopped cilantro.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups long grain rice
- 2 tbsp. l. rapeseed oil (canola)
- 3 cloves garlic, crushed
- Half or a whole onion, chopped
- 2 cans of 400g canned plum tomatoes
- 1 can (280 g) canned chopped tomatoes with chili peppers, such as Rotel
- 1 tsp cumin (or to taste)
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 0.5 tsp cayenne pepper
- 1/4 teaspoon turmeric
- 6-8 cups lightly salted chicken broth (or as needed)
- 1.5 cups grated cheddar
- Fresh cilantro, chopped, for serving
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Recipes with similar ingredients: long-grain rice, plum tomatoes, cheddar cheese, ground cayenne pepper, turmeric, cumin
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Heat vegetable oil in a large cauldron and add garlic and onion. Fry for 3-4 minutes. Reduce heat to low and add rice. Stir constantly to prevent burning. Cook over low heat for about 3 minutes.
- Next, add the whole and diced tomatoes, cumin, salt, black pepper, cayenne pepper, and turmeric. Stir to distribute evenly and cook for about 2 minutes. Finally, pour in the chicken broth and stir. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is fully cooked, 10-15 minutes.
- Sprinkle with cheese and bake, covered, until the cheese is melted and the rice is cooked through, about 15 minutes. Serve garnished with chopped cilantro.
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