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Mexican Rice Casserole

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup Long Grain White Rice
  • 2 cups Chicken Broth
  • 1 can Canned Diced Tomatoes
  • 1 medium sized Onion
  • 1 Green Bell Pepper
  • 2 Garlic Cloves
  • 1 tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 can Sliced Black Olives
  • 1 cup Shredded Cheddar Cheese
  • to taste Salt and Pepper

Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet over medium heat, saute the rice until lightly browned.
  3. Add onion, bell pepper, and garlic. Saute until vegetables are tender.
  4. Stir in chicken broth, canned tomatoes, chili powder, cumin, salt, and pepper. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes, until rice is cooked and liquids are absorbed.
  6. Stir in sliced black olives and half of the shredded cheddar.
  7. Transfer rice mixture to a baking dish, top with the remaining shredded cheddar.
  8. Bake in preheated oven for 20 minutes, or until cheese is bubbly and golden.