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Cheesy Mexican Rice

Posted Oct 29 2012 9:30am

Mexican Rice
Adapted slightly from the Pioneer Woman


2 T canola oil
3 cloves garlic, minced
1 jalepeno, seeded and minced
1.5 yellow onions, finely chopped
4 cups long grain white rice
2 14.5 ounce cans diced tomatos
1 10 ounce can mild Rotel
1 t cumin
1 t salt
1 t black pepper
1/2 t cayenne pepper
6-8 c chicken broth
2 cups grated cheddar cheese
Fresh cilantro to top with


Preheat oven to 350 degrees.

Heat oil in dutch oven or other oven safe pan and add the onions, jalepeno and garlic. Cook about 6-8 min's, until softened. Reduce heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat about 3 min's.

Next, add diced tomatos, Rotel, cumin, salt, pepper and cayenne. 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 isnot quite done, 10-15 minutes.

Stir in 1 cup of cheese and then top with remaining cheese and bake with the lid off until the cheese is melted and the rice is fully cooked, about 15-20 minutes. Serve with chopped cilantro.
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