Mexican Rice Casserole Lee Drummond Recipes

MEXICAN RICE CASSEROLE

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 RICE CASSEROLE (LEE DRUMMOND)

Steps:

• Preheat oven to 375.
• 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 to make sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric.
• Stir to combine and cook, about 2 minutes.
• 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).
• 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.

MEXICAN RICE AND BEANS

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 (PIONEER WOMAN)

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Add the onion and garlic and cook for 3 to 4 minutes.
• Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn.
• Add the Rotel, the whole tomatoes, cumin, cayenne, and salt.
• Stir to combine and cook for 2 minutes.
• Add 2 cups of the broth and bring to a boil.
• Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done.
• Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, sprinkle lots of freshly chopped cilantro over the top.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.