Spicy Spanish Rice
Country Extra
This is a tasty dish to serve with a Mexican meal or to perk up any “ho-hum” dinner. We especially like it with chicken enchiladas. I also prepare it for potlucks and family get-togethers. It’s a little different to bake rice, but it’s handy to not have to watch it on the stove. You can make the rice less spicy by choosing a more mild variety of the canned tomatoes with green chilies.
SERVINGS: 6-8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 55 min.
Ingredients:
- 1 cup uncooked long grain rice
- 1 small onion, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 teaspoon ground cumin
- 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
- 1 cup water
- 2 tablespoons vegetable oil
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 2 tablespoons minced fresh cilantro, optional
Directions:
In a greased 2-qt. baking dish, combine the rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake at 350° for 45 minutes.
Stir in cheese. Bake, uncovered, 10-15 minutes longer or until rice is tender and liquid is absorbed. Stir in cilantro if desired. Yield: 6-8 servings.