- 1/4 cup butter
- 1 cup uncooked long-grain rice
- 1/4 cup chopped onion
- 2 1/2 cups water
- 1 (4 ounce) can diced green chiles, drained
- 1 tablespoon chicken bouillon
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sliced ripe olives
- 1/2 (4 ounce) jar diced pimento peppers, drained
- 2 tablespoons chopped fresh parsley
- In a 2 quart saucepan over medium heat melt butter and stir in rice and onion. Cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.
- Slowly add water, green chiles and chicken bouillon. Bring mixture to a boil, reduce heat and cover. Simmer until rice is tender, about 25 to 30 minutes. Stir in cheese, olives, pimientos and parsley.
04/03/2017
recipepes.com
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