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Fiesta Rice Recipe

This delicious dish is filled with eye-appealing colors and taste that makes even a large batch disappear fast. It's easy to assemble and pop in the oven.—Rita Wilken, Bloomfield, Nebraska

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Fiesta Rice Recipe

Prep: 15 min. Bake: 1 hour 35 min.

Yield: 30-36 Servings

15 95 110

Ingredients

2 cups chopped onion
1/4 cup butter, cubed
4 cups uncooked long grain rice
2 cans (6 ounces each) small pitted ripe olives, drained
2 cans (28 ounces each) diced tomatoes, undrained
1 cup chopped green pepper
1 tablespoon salt
1 to 2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon pepper
4 cups water
3 cups (12 ounces) shredded cheddar cheese

Directions

In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients.
Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts. Yield: 30-36 servings.

Nutritional Facts 1 serving (1/2 cup) equals 134 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 338 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Fiesta Rice in Taste of Home April/May 1995, p54