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Fiesta Rice for a Crowd

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Recipe

 

Yield

15 servings

Prep

15 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups onions
chopped
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¼ cup butter
or margarine
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4 cups long grain rice
uncooked
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2 cans olives
ripe, pitted, drained
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28 ounce tomatoes, canned
with liquid, cut up
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1 cup green bell peppers
chopped
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1 tablespoon salt
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1 teaspoon chili powder
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1 teaspoon oregano
dried
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½ teaspoon black pepper
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4 cups water
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3 cups cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
473 ml onions
chopped
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59 ml butter
or margarine
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946 ml long grain rice
uncooked
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2 cans olives
ripe, pitted, drained
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809.2 ml/g tomatoes, canned
with liquid, cut up
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237 ml green bell peppers
chopped
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15 ml salt
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5 ml chili powder
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5 ml oregano
dried
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2.5 ml black pepper
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946 ml water
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7.1E+2 ml cheddar cheese
shredded
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 31831% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 715mg 30%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 7%
Sugars g
Protein 20g
Vitamin A 9% Vitamin C 25%
Calcium 20% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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