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READY IN 50 mins

Glish

Read Reviews (9)

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

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Original recipe makes 8 servings Change Servings

2 (6.8 ounce) packages Spanish-style rice mix
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed

2 tablespoons chopped green onion
1 cup shredded American cheese
1 (15 ounce) can black olives - drained and finely chopped

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a medium skillet and brown cubed chicken; add green onion and saute for 3 to 5 minutes, until soft.
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.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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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.

—Melissa Lanning

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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...

—RMSR

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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.

—Mary T

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Jun 05, 2008

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

—michelle

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Jan 23, 2003

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

—kinggrl

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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.

—bellydancer

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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...

—kct

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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.

—ManxGirl

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Nutrition

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.

Nutritional Information

Glish

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 349
Calories from Fat: 123

% Daily Value *
Total Fat 13.6g 21 %
Saturated Fat 4.4g 22 %
Cholesterol 49mg 16 %
Sodium 1583mg 63 %
** Potassium 117mg 3 %
Total Carbohydrates 37.6g 12 %
Dietary Fiber 3.4g 14 %
Protein 20g 40 %
Sugars 2.6g
** Vitamin A 6 %
Vitamin C 14 %
Calcium 18 %
Iron 37 %
** Thiamin 3 %
** Niacin 73 %
** Vitamin B6 15 %
** Magnesium 5 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.