Glish Recipe -
  • READY IN 50 mins


Recipe by  

"A family recipe for five generations. Easy and very good."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  3. Meanwhile, heat oil in a medium skillet and brown cubed chicken; add green onion and saute for 3 to 5 minutes, until soft.
  4. Spread cooked rice in the bottom of a lightly greased 9x13 inch baking dish. Add chicken/onion mixture and blend together; flatten with spatula, then sprinkle with cheese and olives.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2006

Personally, I love this dish but have made a couple of changes. Instead of american cheese I use 1 bag of shredded cheddar cheese. I also put sour cream on top when I serve it.

Most Helpful Critical Review
Sep 30, 2010

I did make some changes as well as halving the portion. We used packaged cheese and broccoli rice mix instead of the Spanish variety. Substituted mozzarella for the American cheese. I chose to season my chicken with onion, garlic and chili powders. Layered in a glass baking dish as follows: rice, mixed frozen vegetables, chicken/green onion mixture, cheese and olives. Perhaps using regular onion and fresh-minced garlic would also add more depth of flavour to this dish. Wouldn't make again as there many leftovers that no one wanted to eat...


11 Ratings

Mar 12, 2008

You could a lot with this recipe. However because are mixing two ingredients that are hot you do not need to bake it for 30 minutes, 10 min at best. You could use just about any meat in this rice dish.

Jun 05, 2008

Very good. I made half as much, used mexican cheese, and wrapped it up in a burrito with sour cream.

Jan 23, 2003

I've made this dish a couple times and it always winds up too dry for my tastes.

Sep 08, 2010

Pretty good stuff that doesn't require many ingredients. I made my own spanish rice, (with brown rice, garlic, chicken broth, and salsa) and then proceeded from there. I will use this recipe again for last minute dinner, especially since I would normally have these ingredients on hand.

Feb 11, 2010

My family loved this! I served it with corn tortillas and a green salad...Will be making this again. Wondering how it got its name, though...

Dec 19, 2008

This recipe hit the spot for my craving for Mexican food. It was easy to prepare (I cooked the rice according to the package directions). I served it with tortilla chips and sour cream and it was enjoyed by everyone.


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  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 1583 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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