Mexican Rice
Use green or black olives in this recipe or a combination of both. Green pimento olives add a nice tang while black olives are a more mild bite. I've also made it with green on one side, black on the other to please everyone. For the Rotel tomatoes, I add one can of "regular" and one can of "mild". The rice won't be hot at all and this combo adds the best flavor. If you like it hot, change the combination accordingly.
Servings: 6 -8 as a side
Calories: 297kcal
Ingredients
- 1 cup long grain rice, I've used brown rice but will tell you that white rice tastes better here
- 2- 10 oz. cans Rotel Tomatoes, or other brand of tomatoes with green chiles See note below
- 1 cup water
- 1 teaspoon salt
- ½ cup sliced olives, black or green pimento (I recommend green!)
- ¼ cup light olive, or canola oil
- 1 medium yellow onion, diced
- 1 cup grated cheddar cheese, optional
Cook's Note:
- For a good amount of heat, use 2 cans of Original Rotel Tomatoes, for no heat, use 2 cans Mild Rotel Tomatoes. I find the best combo is one can Original and one can Mild. Just a tiny hint of heat, but not too much.
Instructions
- Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick cooking spray.
- Place all ingredients except the cheese in the pan and stir until well combined. Cover with aluminum foil.
- Bake covered for 45 minutes. Remove foil and stir again. Cook uncovered for an additional 15-20 minutes until rice is tender.
- Sprinkle grated cheese over the top just before serving, if desired.
- Leftovers are even better!
Nutrition
Calories: 297kcal | Carbohydrates: 26g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 691mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg