GOOD OL’ BASIC MEXICAN RICE - THE PIONEER WOMAN
Steps:
- Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
MEXICAN RICE CASSEROLE RECIPE | REE DRUMMOND | FOOD NETWORK
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
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.
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- Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
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