Mexican Rice Casserole

INGREDIENTS

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