MEXICAN RICE RECIPE ROTEL RECIPES

Name: Mexican Rice Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: mexican
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

MEXICAN RICE CASSEROLE RECIPE | REE DRUMMOND | FOOD NETWORK

Mexican Rice Casserole Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 14

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

Steps:

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.

MEXICAN CAULIFLOWER "RICE" - SKINNYTASTE

Mexican Cauliflower "Rice" - Skinnytaste image

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

Provided by Gina

Categories Side Dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 13

Ingredients

4 cups cauliflower crumbles (the sell this in stop and shop now)
1 teaspoon olive oil
1/2 medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
chopped cilantro

Steps:

Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Nutrition Facts : ServingSize 1 scant cup, Calories 58 kcal, CarbohydrateContent 10 g, ProteinContent 3 g, FatContent 1.5 g, SodiumContent 379 mg, FiberContent 4 g, SugarContent 1 g

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