Baked Spicy Mexican Rice & Olives
Recipe: #16621
January 07, 2015
Categories: Side Dishes, Rice, White Rice, One-Pot Meal, Cinco de Mayo, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Vegetarian, Spicy, Kosher Dairy, Vegetarian Dinner, more
"An excellant mix in one bowl recipe, if I have any leftover cooked beef I throw it in also"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (166.4 g)
- Calories 221.1
- Total Fat - 11.7 g
- Saturated Fat - 3 g
- Cholesterol - 18.8 mg
- Sodium - 1049.1 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 1 g
- Sugars - 3 g
- Protein - 8.9 g
- Calcium - 149.1 mg
- Iron - 1.3 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine all ingredients in a 1-quart casserole.
Step 2
Bake, covered, at 350 degrees F for 45 minutes.
Step 3
Uncover and stir and bake for 15 more minutes.
Tips
No special items needed.
1 Reviews
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