Ingredients
Scale
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- 4 cups long grain rice
- 1 28 oz can diced tomatoes
- One 7 oz. can green chiles
- 2 teaspoons cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 6 cups chicken stock
- 1 1/2 cups grated Cheddar cheese
Instructions
- 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.