Cheesy Confetti Rice recipe

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Ingredients

¼ cup butter
1 cup uncooked long-grain rice
¼ cup chopped onion
2 ½ cups water
1 (4 ounce) can diced green chiles, drained
1 tablespoon chicken bouillon
1 cup shredded Monterey Jack cheese
¼ cup sliced ripe olives
½ (4 ounce) jar diced pimento peppers, drained
2 tablespoons chopped fresh parsley

Nutrition Info

274.3 calories
carbohydrate: 28.6 g
cholesterol: 37.1 mg
fat: 14.4 g
fiber: 1.2 g
protein: 7.6 g
saturatedFat: 8.6 g
servingSize: -
sodium: 300.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 2 quart saucepan over medium heat melt butter and stir in rice and onion. Cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.

  2. Slowly add water, green chiles and chicken bouillon. Bring mixture to a boil, reduce heat and cover. Simmer until rice is tender, about 25 to 30 minutes. Stir in cheese, olives, pimientos and parsley.

Recipe Yield

6 servings

Recipe Note

Rice combined with cheese and veggies create this colorful and tasty side dish.

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