Recipe by Jajaja
This is from Southern Living and I think it tastes just great!
Top Review by KPD
we really loved the flavor of this recipe! this was probably my most successful go at rice (i make awful rice...mushy yet still hard in the middle!) i had to alter the recipe a bit to work with what i had on hand. i used a package of yellow saffron rice and added more long grain rice to equal 1 cup, i also cut back on the salt since the yellow rice is slightly seasoned. i used only 1 can of undrained rotel and 1 can of mexican flavored tomato sauce. i omitted the olives, used melted butter instead of veg oil and used some chopped green onions that i had in the fridge. i took it out to stir after 45 min, but there was still lots of liquid and rice was still crunchy. i live at really high altitude, so i baked 15 minutes longer covered. then i baked for the 10 minutes uncovered (i added the cheese in at this point). it worked out pretty well! the rice was just a tiny bit hard in the middle, but i'm certain that i will get it right with more attempts! as i said, i live at high altitude and i have never been able to get rice right...even with my rice cooker! thanks for posting. i can't wait to keep trying til i get this right...this is the most flavorful spanish rice i've ever made!!
- 1 cup long-grain rice, uncooked
- 2 (10 ounce) cansdiced tomatoes and green chilies, undrained
- 1 cup water
- 1 teaspoon salt
- 2⁄3 cup pimento stuffed olive, sliced
- 1⁄4 cup vegetable oil
- 1⁄2 cup chopped onion
- 1 cup shredded monterey jack cheese (4 oz)