Fiesta Rice for a Crowd
Yield
15 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
chopped |
|
| ¼ | cup |
butter
or margarine |
|
| 4 | cups |
long grain rice
uncooked |
|
| 2 | cans |
olives
ripe, pitted, drained |
*
|
| 28 | ounce |
tomatoes, canned
with liquid, cut up |
|
| 1 | cup |
green bell peppers
chopped |
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
black pepper
|
|
| 4 | cups |
water
|
|
| 3 | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
chopped |
|
| 59 | ml |
butter
or margarine |
|
| 946 | ml |
long grain rice
uncooked |
|
| 2 | cans |
olives
ripe, pitted, drained |
*
|
| 809.2 | ml/g |
tomatoes, canned
with liquid, cut up |
|
| 237 | ml |
green bell peppers
chopped |
|
| 15 | ml |
salt
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
black pepper
|
|
| 946 | ml |
water
|
|
| 7.1E+2 | ml |
cheddar cheese
shredded |
|
Directions
In a large skillet over medium heat, sauté the onion in butter until tender.
Transfer to a large bowl. Stir in the next eight ingredients.
Divide between 2 ungreased 13x9x2 inch baking pans.
Stir 2 cups of water into each pan.
Cover and bake at 350℉ (180℃). for 1½ hours.
Uncover, sprinkle with cheese.
Return to the oven for 5 to 10 minutes or until cheese melts.
