Mexican Rice Casserole
INGREDIENTS
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2 tablespoons canola oil
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3 cloves garlic, minced
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1/2 to 1 whole large onion, chopped
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4 cups long grain rice
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Two 14.5-ounce cans whole tomatoes
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One 10-ounce can diced tomatoes and green chiles, such as Rotel
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1 teaspoon cumin (or more to taste)
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1 teaspoon kosher salt
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1 teaspoon ground black pepper
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1/2 teaspoon cayenne pepper
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1/4 teaspoon turmeric
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6 to 8 cups low-sodium chicken broth (more if needed)
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1 1/2 cups grated Cheddar
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Fresh cilantro, chopped, for serving
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