Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 ounce) can
sliced black olives
1 (4 ounce) can
diced green chiles
1 (16 ounce) container
1 1/2 cups
shredded Monterey Jack cheese
shredded Cheddar cheese
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!
Needs something, hubby loved it. Kids hated it. I don't think i will make it again.
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.
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.
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!
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.
Easy to make, but pretty bland. The kids did not like this, so I guess I won't be making it again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice With Olives And Green Chile Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 739
** Calories from Fat: 458
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make 5-star stuffed peppers.
See how to make a hearty vegetarian main course.
This simple technique makes stuffed peppers even more delicious.