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Source: Stop and Smell the Rosemary

Baked Spicy Rice
This flavorful rice dish is fancy enough for a party, and easy enough for everyday.
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Serves: 2-4
Prep Time: 20 minutes
Cook Time: 45 minutes
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1 tablespoon Vegetable Oil
1/2 cup uncooked long grain rice
10 ounces diced tomatoes with green chilies
1/2 cup water
1/2 teaspoon salt
1/3 cup pimiento-stuffed olives
1/4 cup chopped onion
1/2 cup shredded Monterey Jack cheese




Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the rice and cook, stirring, for about 5 minutes or until lightly browned. Transfer to a 1-quart baking dish.

Add the tomatoes, water, salt, olives, onion and cheese. Stir to combine, cover and bake for about 45 minutes. Uncover and stir again. Bake for additional 15 minutes. Fluff with a fork, and serve.





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