- 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
- 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.
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.
- In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.
- 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.
- 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.
04/28/2018
recipepes.com
Rice With Olives And Green Chile Peppers, recipe
PT15M
PT1H
5
455 calories
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