Rice With Olives And Green Chile Peppers Recipe - Allrecipes.com
Rice With Olives And Green Chile Peppers Recipe

Rice With Olives And Green Chile Peppers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 5 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2003

I've made this recipe many times. It's one of my favorites! I add a can of Rotele Tomatoes with Chilis-it's the perfect addition. Yummy!

 
Most Helpful Critical Review
May 19, 2009

Needs something, hubby loved it. Kids hated it. I don't think i will make it again.

 

13 Ratings

Sep 24, 2003

I have been making a variation of this dish for years. Don't use olives, but do mix in garlic powder and either chili poder or caun seasoning into sour cream. I think it turns out better if you mix the rice into the sour cream, with about half the cheese, before turning it into the casserole dish. Then top with the remainder of the cheese. Great way to use up leftover rice or a terrific pot luck dish when doubled.

 
Mar 05, 2009

Excellant with some cumin and a little chili pwd with the rotel and I use black and green olives. adds a little zap to it. I agree with add sour cream to rice prior to baking and use a little more to keep moist and top with colby longhorn cheese. almost spanish rice with tomatoe juice. I brown the rice as well before cooking. much more flavor and a little nut flavor adds to it.

 
May 28, 2009

This is a really nice dish! The green chiles add a little spice and it's a rich filling side, perfect with grilled pork!! Thanks for this one!

 
Feb 29, 2008

I reduced the cheese in this recipe from 2.5 cups to 2 cups (fat free cheese) and still, the only thing I could taste in this dish was cheese. It was edible, but I won't be making it again.

 
Jan 25, 2004

Easy to make, but pretty bland. The kids did not like this, so I guess I won't be making it again.

 
Jan 12, 2011

This was REALLY good but I only gave 4 stars because it's not exactly healthy! I doubled the rice (and water), le ft out the olives because 2 of my 3 kids won't eat them, added some extra cheese because of the extra rice. Did NOT double the sour cream, 16 oz seemed like plenty. I confess I did not measure the cheese but probably used abt 3 cups in all. Finally, I divided the rice mixture , (did not do it in layers) and added taco-seasoned ground beef to 1/2, in 1 dish, for the carnivores, and added black beans to the other 1/2, with a little creole seasoning, for me and my youngest who doesn't like meat. I will definitely make this again.

 

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Nutrition

  • Calories
  • 739 kcal
  • 37%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 50.9 g
  • 78%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 1165 mg
  • 47%

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

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