Baked Spicy Mexican Rice & Olives
Created by JamesdoesCooking on January 7, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 1h
- Recipe #16621
Ingredients
- 1/2 cup dry white rice
- 1 can Rotel (10 ounce) diced tomatoes (undrained with green chiles)
- 1 tablespoon chopped jalapeno (canned)
- 1/2 cup chicken broth (or water)
- 1/2 teaspoon salt
- 1/3 cup sliced pimiento-stuffed green olives
- 2 tablespoons oil (vegetable oil)
- 1/4 cup chopped yellow onion
- 1/2 cup grated jack cheese
How to Make
-
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.
Nutritional Facts
- 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