Mexican Rice Casserole – Reveille Rice

Ingredients

• 2 tablespoons canola oil
• 3 cloves garlic, minced
• ½ to 1 whole large onion, chopped
• 4 cups uncooked Reveille Rice (white or brown)
• Two 14.5 oz cans whole tomatoes
• One 10 oz can diced tomatoes and green chiles, such as Rotel
• 1 teaspoon cumin (or to taste)
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• ¼ teaspoon turmeric
• 6 to 8 cups low-sodium chicken broth
• 1 ½ cups grated cheddar cheese