Rice With Olives And Green Chile Peppers

Rice is keeping pretty good company in this recipe--sliced black olives, diced green chili peppers and lots of shredded cheese. It's all layered and baked with sour cream until the cheese melts and the flavors have mingled beautifully.

• Calories: 739 Calories

Ingredients

• ¼ teaspoon paprika
• 2 cups water
• 1 cup shredded Cheddar cheese
• 1 (4 ounce) can diced green chiles
• 1 (16 ounce) container sour cream
• 1 cup white rice
• 1 (6 ounce) can sliced black olives
• 1 ½ cups shredded Monterey Jack cheese

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.