This Fiesta Rice is a hearty, comforting side dish that brings bold flavors to the table. By sautéing onions in butter and combining them with long-grain rice, ripe olives, and savory spices, you create a fragrant base. The mixture is baked with water until tender, then topped with melted cheddar cheese for a rich, golden finish. ItâÂÂs an ideal choice for potlucks, holidays, or family dinners where a reliable, crowd-pleasing vegetable side is needed. The combination of soft rice, briny olives, and spicy notes makes it a versatile accompaniment to tacos, grilled meats, or beans. Simple to prepare in advance, this dish allows flavors to meld beautifully during baking, ensuring every bite is warm, satisfying, and full of classic American comfort food appeal.
Fiesta Rice For A Crowd
Description
This Fiesta Rice is a hearty, comforting side dish that brings bold flavors to the table. By saut&# 195;©ing onions in butter and combining them with long-grain rice, ripe olives, and savory spices, you create a fragrant base. The mixture is baked with water until tender, then topped with melted cheddar cheese for a rich, golden finish. ItâÂÂs an ideal choice for potlucks, holidays, or family dinners where a reliable, crowd-pleasing vegetable side is needed. The combination of soft rice, briny olives, and spicy notes makes it a versatile accompaniment to tacos, grilled meats, or beans. Simple to prepare in advance, this dish allows flavors to meld beautifully during baking, ensuring every bite is warm, satisfying, and full of classic American comfort food appeal.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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In a large skillet over medium heat, melt the butter or margarine.
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Add the chopped onions and sauté until tender and translucent, about 5-7 minutes.
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Transfer the sautéed onions to a large mixing bowl.
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Stir in the uncooked long-grain rice, drained olives, tomatoes with liquid, green pepper, salt, chili powder, oregano, pepper, and water.
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Divide the mixture evenly between two ungreased 13x9-inch baking pans.
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Cover the pans tightly with foil.
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Bake for 1 hour and 30 minutes, or until the rice is tender and liquid is absorbed.
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Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of each pan.
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Return to the oven uncovered for 5 to 10 minutes, or until the cheese is melted and bubbly.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 453.1kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 3.5g18%
- Cholesterol 0.0mg0%
- Sodium 161.0mg7%
- Total Carbohydrate 78.5g27%
- Dietary Fiber 3.0g12%
- Sugars 5.1g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Note: The original ingredient list was incomplete. To make this recipe, you will also need: 2 cans (28 oz total) diced tomatoes with liquid, 1 cup chopped green pepper, 1 tablespoon salt, 1 teaspoon chili powder (or up to 2 tsp for heat), 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 4 cups water, and 3 cups shredded cheddar cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Variations: For a spicier kick, add diced jalapeños or increase the chili powder. You can also add cooked black beans or corn for extra texture and nutrition.
Tip: Ensure the pans are covered tightly with foil during the initial baking phase to steam the rice properly. If the rice seems dry before the cheese is melted, add a splash of water before returning to the oven.
