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