Cheesy Tex-Mex Rice
- 4 cups cooked and cooled rice (either brown or white rice is equally good here)
- 1 1/2 cups (6 oz) cheddar cheese
- 1 green pepper, diced small
- 1 16-oz can diced tomatoes and their juices (I like roasted tomatoes in this recipe)
- 1 cup fresh or frozen corn
- 1 2.25-oz can black olives, minced (about 1/2 cup minced)
- 1-3 teaspoons chili powder, to taste
- 1-3 teaspoons salt, to taste
- Produce
- Corn, fresh or frozen (1 cup)
- Green pepper (1)
- Condiments
- Black olives (1 2.25-oz can)
- Cooking & Baking
- Chili powder (1 teaspoons)
- Salt (1 teaspoons)
- Pasta & Grains
- Rice, cooked and cooled (4 cups)
- Dairy
- Cheddar cheese (1 1/2 cups)
- Other
- 1 16-oz can diced tomatoes and their juices (I like roasted tomatoes in this recipe)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 9, 2011 (1 year ago).
59 people saved this recipe.
