Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This is a delicious vegetarian side dish with any type of entree. Watch it disappear. Great pot luck dish, as it can be served right from the oven or just warm.

Recipe Summary

Servings:
4
Yield:
4 to 5 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done.

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  • Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.

  • In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.

  • Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese.

  • Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.

Nutrition Facts

739 calories; protein 24.9g; carbohydrates 46.7g; fat 50.9g; cholesterol 117.4mg; sodium 1168.6mg. Full Nutrition
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