Tomato and Green Chili Rice a simple flavorful addition to your next Mexican night! It is a recipe that you can easily double. Mexican night can get expensive depending on the number of toppings, but adding this side is cost effective and reduces the amount of servings needed for the main dish.
I like to buy the medium tomato and green chili’s for extra spice or add a jalapeno to the rice. If you are sensitive to spice then be sure to buy mild tomato and green chili’s.
Oven
Recipe serves: 4
Total time: 1 hour
Let's grocery shop!
I do not include salt and pepper because I assume it is already in your pantry.
Pantry & Spices
-
canola oil
-
ground cumin
Grocery
-
1 bag long grain rice
-
1 onion
-
1 small can sliced olives
-
1 garlic bulb
-
1 can diced tomatoes and green chili's
-
1 block Monterey jack cheese
Let's prep!
Ingredients
Prep
Ingredients
| 1/2 cup long grain rice |
| 1/2 cup onion |
| 1 garlic clove |
| 1/8 cup sliced ripe olives |
| 1/2 teaspoon cumin |
| 1/2 teaspoon kosher salt |
| 1/2 teaspoon black pepper |
| 1 can diced tomatoes and green chilies, undrained |
| 1/2 cup water |
| 1 tablespoon canola oil |
| 1/2 cup monterey jack cheese |
Prep
- Gather all the ingredients as well as measuring tools.
- Grease 2 quart baking dish and add:
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/2 cup long grain rice, rinsed
- 1/8 cup sliced black olives
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 can diced tomatoes and green chili’s
- 1/2 cup water
- 1 tablespoon canola oil
- Grate 1/2 cup of Monterey jack cheese; set aside.
Let's cook!
- Complete the prep from the prep tab above.
- Preheat oven to 375°.
- Bake covered for 30 minutes.
- Uncover and stir in cheese. Bake uncovered for 15 minutes.
- Check to see if the rice is tender if not bake for additional 5 minutes or until rice is tender. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 4
