I'm just going to say it up front: the key to this whole dish is the cheese. (Isn't it always?) Cooked long and slow, this cheese melts into the rice and forms a crust on the bottom of the pan. The whole dish becomes infused with rich, smoky, caramelized cheddar, which a taste that's just this side of heaven.
Servings:10 | Calories:200 | Total Fat:7g | Chol:18mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
Sat Fat 4g
Total Carb 28g
34% Cheddar cheese
13% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Cheesy Tex-Mex Rice with Olives and Green Peppers 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
Directions : View recipe directions on thekitchn.com