Publisher Photo
Publisher Photo
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
MAKES:
30-36 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 35 min.
MAKES:
30-36 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 35 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Fiesta Rice in Taste of Home April/May 1995, p54

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