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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a tasty dish perk up any âho-humâ dinner. We especially like it with chicken enchiladas. I also prepare it for potlucks and family get-togethers. Itâs a little different to bake rice, but itâs handy to not have to watch it on the stove. You can make the rice less spicy by choosing a more mild variety of the canned tomatoes with green chilies. Ingredients:
1 cup uncooked long grain rice |
1 small onion, chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 teaspoon ground cumin |
2 cans (10 ounces each) diced tomatoes and green chilies, undrained |
1 cup water |
2 tablespoons canola oil |
1 cup (4 ounces) shredded monterey jack cheese |
2 tablespoons minced fresh cilantro, optional |
Directions:
1. In a greased 2-qt. baking dish, combine the rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake at 350° for 45 minutes.
2. Stir in cheese. Bake, uncovered, 10-15 minutes longer or until rice is tender and liquid is absorbed. Stir in cilantro if desired. Yield: 6-8 servings.
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