Mexican Rice and Beans

This recipe makes 10 generous servings. I divide it up and freeze some for a later day.

2 tablespoons canola oil
2 cloves garlic — minced
2 whole green onions — sliced
1 jalapeno — minced
2 cups long-grain white rice
3 cups chicken broth — plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 teaspoon turmeric
32 ounces pinto beans, canned — drained
14 1/2 ounces diced tomatoes
10 ounces diced tomatoes and green chiles — such as Ro-Tel
3/4 cup grated cheddar cheese
chopped fresh cilantro — for serving

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.

Meanwhile, preheat the oven to 350 degrees F.

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.

Servings: 10