Rice With Olives And Green Chile Peppers

Rice With Olives And Green Chile Peppers

12
AKLOKI 0

"This is a delicious vegetarian side dish with any type of entree. Watch it disappear. Great pot luck dish, as it can be served right from the oven or just warm."

Ingredients

{{adjustedServings}} servings 739 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 739 kcal
  • 37%
  • Fat:
  • 50.9 g
  • 78%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1169 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.
  3. In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.
  4. Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese.
  5. Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.
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Reviews

12
  1. 13 Ratings

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I've made this recipe many times. It's one of my favorites! I add a can of Rotele Tomatoes with Chilis-it's the perfect addition. Yummy!

I have been making a variation of this dish for years. Don't use olives, but do mix in garlic powder and either chili poder or caun seasoning into sour cream. I think it turns out better if yo...

Excellant with some cumin and a little chili pwd with the rotel and I use black and green olives. adds a little zap to it. I agree with add sour cream to rice prior to baking and use a little ...