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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Rice combined with cheese and veggies create this colorful and tasty side dish. Ingredients:
1/4 cup butter |
1 cup uncooked long-grain rice |
1/4 cup chopped onion |
2 1/2 cups water |
1 (4 ounce) can diced green chiles, drained |
1 tablespoon chicken bouillon |
1 cup shredded monterey jack cheese |
1/4 cup sliced ripe olives |
1/2 (4 ounce) jar diced pimento peppers, drained |
2 tablespoons chopped fresh parsley |
Directions:
1. In a 2 quart saucepan over medium heat melt butter and stir in rice and onion. Cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.
2. Slowly add water, green chiles and chicken bouillon. Bring mixture to a boil, reduce heat and cover. Simmer until rice is tender, about 25 to 30 minutes. Stir in cheese, olives, pimientos and parsley.
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