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Mexican Rice and Beans


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Mexican Rice and Beans

Yield: 8 to 10 servings


2 tablespoons canola oil

2 cloves garlic, minced 

2 green onions, greens and whites sliced 

1 jalapeno, minced 

2 cups long-grain rice 

3 cups low-sodium chicken broth, plus more if needed

1 teaspoon ground cumin 

1 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

1/4 teaspoon turmeric 

Two 16-ounce cans pinto beans, drained 

One 14.5-ounce can diced tomatoes 

One 10-ounce can diced tomatoes and green chiles, such as Rotel 

3/4 cup grated Cheddar 

Chopped fresh cilantro, for serving 


1.     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.

2.     Meanwhile, preheat the oven to 350 degrees F.

3.     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.


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