Mexican Rice Casserole (Lee Drummond) Recipe

Name: Mexican Rice Casserole (Lee Drummond)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 3 garlic cloves, minced; 1/2 - 1 whole large onion, chopped; 4 cups long grain rice; 29 ounces whole tomatoes; 10 ounces diced tomatoes and green chilies; 1 teaspoon cumin; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1/2 teaspoon cayenne pepper; 1/4 teaspoon turmeric; 6 -8 cups low sodium chicken broth; 1 1/2 cups grated cheddar cheese; fresh cilantro, chopped, for serving

Servings: persons

2 tablespoons canola oil
3 garlic cloves, minced
1/2 - 1 whole large onion, chopped
4 cups long grain rice
29 ounces whole tomatoes
10 ounces diced tomatoes and green chilies
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 -8 cups low sodium chicken broth
1 1/2 cups grated cheddar cheese
fresh cilantro, chopped, for serving

1
Preheat oven to 375.
2
Heat the oil in a large dutch oven and add the garlic and onions.
3
Cook, 3 to 4 minutes.
4
Reduce the heat to low and add the rice. Stir constantly to make sure the rice doesn't burn. Cook over low heat, about 3 minutes.
5
Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric.
6
Stir to combine and cook, about 2 minutes.
7
Add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and summer until the rice is not quite done (about 10 to 15 minutes).
8
Top with the cheese, and then bake with the lid off until the cheese is melted and the rice is fully cooked (about 15 minutes). Serve with chopped cilantro.

1323

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 3 garlic cloves, minced, 1/2 - 1 whole large onion, chopped, 4 cups long grain rice, and more.

Yes, Mexican Rice Casserole (Lee Drummond) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Rice Casserole (Lee Drummond)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions