Cheesy Confetti Rice

Cheesy Confetti Rice

15 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Rice combined with cheese and veggies create this colorful and tasty side dish.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a 2 quart saucepan over medium heat melt butter and stir in rice and onion. Cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.
  2. Slowly add water, green chiles and chicken bouillon. Bring mixture to a boil, reduce heat and cover. Simmer until rice is tender, about 25 to 30 minutes. Stir in cheese, olives, pimientos and parsley.

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Reviews (15)

Rate This Recipe


This is great rice! Yummy! I omitted the olives and cheese (I guess you could sprinkle some cheese over your serving to melt but I just didn't think it needed it) and used a whole jar of diced pimentos. Very colorful and very tasty! This will accompany many maindishes in the future! Thanks Michele!



I just made this chessy rice, i browned the rice w/ onion, gpepper,and garlic.i ommitted the olives and palmentto. A slice of american cheese& a handfull of italian cheese made this dish very good. i will make this more often.



This was very good. I did add more green chili peppers because I love them. I also added garlic powder.

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Amount Per Serving (6 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet



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Chickeny Chickeny Rice


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Spanish Rice