Mexican Rice Casserole

Mexican Rice Casserole

Adapted From Pioneer Woman

Prepared In Miz Helen's Kitchen

2 tablespoons canola oil

3 cloves garlic, minced

1/2 to 1 whole large onion, chopped

4 cups long grain rice

two 14.5 ounce cans whole tomatoes

One 10 ounce can diced tomatoes and green chiles,

1 teaspoon cumin

1/2 teaspoon chipotle chili powder

1 teaspoon dried cilantro

1 teaspoon salt

1 teaspoon pepper

6 to 8 cups Chicken Broth

1 1/2 cups grated Cheddar

Preheat the oven to 350 degrees F.

Heat the oil in a large skillet 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, chipotle chili powder, dried cilantro salt and pepper. 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.