Candice 0

"A family recipe for five generations. Easy and very good."

Ingredients 50 m {{adjustedServings}} servings 349 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1583 mg
  • 63%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  3. Meanwhile, heat oil in a medium skillet and brown cubed chicken; add green onion and saute for 3 to 5 minutes, until soft.
  4. Spread cooked rice in the bottom of a lightly greased 9x13 inch baking dish. Add chicken/onion mixture and blend together; flatten with spatula, then sprinkle with cheese and olives.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Tips & Tricks
Spicy Garlic Lime Chicken

See how to make 5-star sautéed chicken that’s great for fajitas.

Baked Garden Ratatouille

See how to make cheesy baked chicken ratatouille with fresh garden herbs.

Rate recipe

Your rating


Reviews 9

  1. 11 Ratings

Melissa Lanning

Personally, I love this dish but have made a couple of changes. Instead of american cheese I use 1 bag of shredded cheddar cheese. I also put sour cream on top when I serve it.

Mary T

You could a lot with this recipe. However because are mixing two ingredients that are hot you do not need to bake it for 30 minutes, 10 min at best. You could use just about any meat in this rice dish.


Very good. I made half as much, used mexican cheese, and wrapped it up in a burrito with sour cream.