10 ounce canned tomatoes diced green such as rotel canned
29 ounce tomatoes whole canned
2 tablespoons canola oil
0.5 teaspoon cayenne pepper
1.5 cups cheddar grated
1 teaspoon cumin to taste ( )
12 servings cilantro leaves fresh chopped for serving
3 cloves garlic minced
1 teaspoon ground pepper black
1 teaspoon kosher salt
4 cups rice long grain
6 cups chicken broth low-sodium (more if needed)
0.5 to 1 onion whole chopped
0.3 teaspoon turmeric
Equipment
oven
dutch oven
Directions
Watch how to make this recipe.
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.
