MEXICAN RICE WITH ROTEL TOMATOES RECIPES

Name: Mexican Rice and Beans
Cook time: 15 min
Total time: 50 min
Yield: 8 to 10 servings
Cuisine: mexican
Ingredients: 2 tablespoons canola oil; 2 cloves garlic, mincedu00A0; 2 green onions, greens and whites slicedu00A0; 1 jalapeno, mincedu00A0; 2 cups long-grain riceu00A0; 3 cups low-sodium chicken broth, plus more if needed; 1 teaspoon ground cuminu00A0; 1 teaspoon kosher saltu00A0; 1 teaspoon freshly ground black pepperu00A0; 1/4 teaspoon turmericu00A0; Two 16-ounce cans pinto beans, drainedu00A0; One 14.5-ounce can diced tomatoesu00A0; One 10-ounce can diced tomatoes and green chiles, such as Rotelu00A0; 3/4 cup grated Cheddaru00A0; Chopped fresh cilantro, for servingu00A0

MEXICAN RICE AND BEANS RECIPE | REE DRUMMOND | FOOD NETWORK

Mexican Rice and Beans Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 50 minutes

Cook Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

Steps:

Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN RICE AND BEANS RECIPE | REE DRUMMOND | FOOD NETWORK

Mexican Rice and Beans Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 50 minutes

Cook Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

Steps:

Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

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