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Caitlin's Mexican Rice
August 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 added a can of medium red enchilada sauce. Mixed that together, then poured it into the casserole dish and covered w/ cheese and baked 20-25 minutes. After tasting I really should've cut the chilies in half, you could hardly taste the awesome flavor of the enchilada sauce. My friends that ate it loved it, they agreed that had I not added the enchilada sauce it really woul've been missing something. One friend also suggested halving the amount of chilies and chopping up the olives better rather than just putting them in as is from the can.

  1. 4 Ratings

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