Fiesta rice

Yield: 6 servings

Measure Ingredient
2 cups Chopped onion
¼ cup Butter
4 cups Uncooked long grain rice
2 cans (6 oz. ea.) small pitted ripe
\N \N Olives, drained
2 cans (28 oz. ea.) tomatoes with liquid,
\N \N Cut up
1 cup Chopped green pepper
1 tablespoon Salt
1 \N To 2 tsp. chili powder
1 teaspoon Dried oregano
½ teaspoon Pepper
4 cups Water
3 cups (12 oz.) shredded cheddar cheese

"A delicious dish filled with eye-appealing colors and a taste that makes even a large batch disappear first." - Rita Wilken In a skillet over medium heat, saute the onion in butter until tender.

Transfer to a large bowl. Stir in the next 8 ingredients. Divide between two ungreased 13x9x2" baking pans. Stir 2 cups of water into each pan. Cover and bake at 350 degrees for 1½ hours. Uncover and sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.

From: "Taste of Home" Magazine, April/May 1995

Similar recipes