Mexican Rice Casserole

Ingredients:

• 4 cups long grain rice
• 2 tbsp. l. rapeseed oil (canola)
• 3 cloves garlic, crushed
• Half or a whole onion, chopped
• 2 cans of 400g canned plum tomatoes
• 1 can (280 g) canned chopped tomatoes with chili peppers, such as Rotel
• 1 tsp cumin (or to taste)
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• 0.5 tsp cayenne pepper
• 1/4 teaspoon turmeric
• 6-8 cups lightly salted chicken broth (or as needed)
• 1.5 cups grated cheddar
• Fresh cilantro, chopped, for serving

Preparation:

1. Preheat oven to 190°C.
2. Heat vegetable oil in a large cauldron and add garlic and onion. Fry for 3-4 minutes. Reduce heat to low and add rice. Stir constantly to prevent burning. Cook over low heat for about 3 minutes.
3. Next, add the whole and diced tomatoes, cumin, salt, black pepper, cayenne pepper, and turmeric. Stir to distribute evenly and cook for about 2 minutes. Finally, pour in the chicken broth and stir. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is fully cooked, 10-15 minutes.
4. Sprinkle with cheese and bake, covered, until the cheese is melted and the rice is cooked through, about 15 minutes. Serve garnished with chopped cilantro.