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Rice With Olives And Green Chile Peppers

By: AKLOKI  
"This is a delicious vegetarian side dish with any type of entree. Watch it disappear. Great pot luck dish, as it can be served right from the oven or just warm."

Rating: This weblink has been rated 11 times with an average star rating of 3.9 Read Reviews (10)

Rate/Review | 938 people have saved this

What to Drink?

Wine Pinot Grigio
 

Servings  (Help)

Calculate

 

Original Recipe Yield 4 to 5 servings
 

Ingredients

  • 1 cup white rice
  • 2 cups water
  • 1 (6 ounce) can sliced black olives
  • 1 (4 ounce) can diced green chiles
  • 1 (16 ounce) container sour cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1/4 teaspoon paprika

Directions

  1. Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.
  3. In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.
  4. Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese.
  5. Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 739 | Total Fat: 50.9g | Cholesterol: 117mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by EWALCZAK 
I've made this recipe many times. It's one of my favorites! I add a can of Rotele Tomatoes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2003 by SweetBasil 
I have been making a variation of this dish for years. Don't use olives, but do mix in garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2009 by Mama Sue 
Excellant with some cumin and a little chili pwd with the rotel and I use black and green... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2008 by KKH3 
I reduced the cheese in this recipe from 2.5 cups to 2 cups (fat free cheese) and still, the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MONICA213 
Easy to make, but pretty bland. The kids did not like this, so I guess I won't be making it again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by DGROUCH 
this is a variation of a recipe I have had for years. one of those that is very adaptable. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by CAPOBAY 
too spicy for my kids but my husband loved it. Very "changeable". I added beans for a full... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2009 by SISSYZEKE 
This is a really nice dish! The green chiles add a little spice and it's a rich filling side,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by Buttercup 
Needs something, hubby loved it. Kids hated it. I don't think i will make it again. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2006 by Kristen 
It had a great flavor combination, but was a little dry. It still tasted pretty good. MORE

 
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