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My review
Caitlin's Mexican Rice
Kristina72913
"A different twist on Mexican rice. It can also be prepared ahead of time and stored in the refrigerator until ready to bake."
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Ingredients
1 h 5 m servings 330 calsOriginal recipe yields 8 servings (1 1 1/2 quart casserole)
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Directions
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Prep
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Cook
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Ready In
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine sour cream, green chilies, and salt in a small bowl. Layer 1/2 of the cooked rice on the bottom of a 1 1/2 quart baking dish. Spread the sour cream mixture over the rice, and sprinkle the Monterey Jack cheese evenly on top. Layer half of the olives, followed by the remaining cooked rice and the Cheddar cheese. Decorate the top of the casserole with the remaining olives.
- Bake in the preheated oven until the cheese has melted, 30 to 40 minutes.
Nutrition Facts
Per Serving: 330 calories; 17.2 g fat; 32.6 g carbohydrates; 11 g protein; 40 mg cholesterol; 574 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
8/28/2010
This recipe wasn't bad by any means, but I made my own version, which needs to be altered, I cooked a boil-in-bag rice bag, once it was done, I put it in a bowl w/ the black olives, chilies, and...
4/19/2011
I didn't layer the casserole. I just cooked the rice (with organic chicken broth instead of water) and I just mixed up the cooked rice with the chilies, the monterey jack cheese and olives. I po...
5/26/2012
I made this recipe as is the first time and thought it was good, but, was bland for our taste. I think if you like things without a lot of spice or seasoning you would like this as is. Based on...