Prep 10 mins
Cook 1 hr
This is from Southern Living and I think it tastes just great!
- 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)
- Combine all ingredients in a shallow greased 2-quart baking dish.
- Cover and bake at 350 for 45 minutes.
- Stir well, and bake, uncovered, 15 additional minutes or until liquid is absorbed and rice is tender.
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!!
Excellent... even tho I made a few changes. ( bad me... :) ) I used brown rice, regular Rotel tomatoes, left out the olives (personal preference), and added chopped celery. I put every thing in a cast iron stove-to-oven casserole and brought it to a boil. Covered the pot and baked for an hour. Let sit for 15 mins while I was getting dinner ready to put on the table. This is some seriously good stuff.... and it reheats well the next day as well. Thanks for posting this recipe... I appreciate it!
Wonderful side dish! So easy to prepare and the instructions were very good. I will make this often. I may try without the olives as I have a few olive haters. I believe it would still taste great! BJW