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Spicy Spanish Rice
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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 canola oil
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons minced fresh cilantro, optional
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |