A delicious bowl of spanish rice with olives.
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Spanish Rice with Olives

Spanish Rice with olives in an easy dish that will compliment your next family dinner. This rice dish is baked in the oven, works as a side dish or as stuffing for a taco!
Course Side Dish
Cuisine American
Keyword spanish rice
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 56kcal
Author Cindy Gordon (Vegetarian Mamma)

Ingredients

  • 1 T oil of your choice to saute
  • 1 onion chopped
  • 1 bell pepper chopped (you pick the color)
  • 1 cup of corn fresh or frozen
  • 1 cup uncooked rice brown or white, you pick
  • 1 cup of green olives
  • 15 oz can of kidney beans drained and rinsed
  • 15 oz can of tomato sauce
  • 2 cups of HOT water
  • 1 t chili powder

Instructions

  • Preheat oven to 375 degrees and oil a large casserole dish.
  • Heat 1 T of oil in a pan and saute onion, bell pepper, rice and corn. (yes, I did say rice)
  • When onion is soft add olives, beans, tomato sauce, water and chili powder.
  • Pour into casserole dish, bake covered for 20 minutes.
  • Remove cover and bake uncovered for 25 minutes or until rice is cooked.
  • ENJOY!

Notes

t = teaspoon
T = tablespoon
Enjoy the recipe!

Nutrition

Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Sodium: 12mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 28.3mg | Calcium: 4mg | Iron: 0.3mg