Mexican Rice Bake


  • 1 tsp. olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 garlic cloves, minced
  • 5 cups cooked rice
  • 1 can garbanzo beans, rinsed and drained
  • Ad
  • 1 can sliced pitted ripe black olives
  • 3 cups shredded cheddar cheese, divided
  • 1 cup ricotta cheese
  • 1/4 cup sour cream
  • 1 1/2 tsp. chili powder
  • 1 cup thick and chunky salsa, divided


Preheat oven to 350 degrees F. In medium nonstick skillet, heat oil over medium heat. Add onion, green pepper, and garlic; cook and stir 3 minutes or until tender.

In large bowl, combine onion mixture, rice, beans and olives. In medium bowl, combine 2 1/2 cup of the cheddar cheese, ricotta cheese, sour cream and chili powder; mix well.

Spread half of rice mixture in greased 9x13 inch baking pan. Top with half of cheese mixture; spread evenly over rice. Drizzle with half of salsa. Repeat layers.

Bake 30-35 minutes or until heated through. Sprinkle with remaining 1/2 cup cheddar cheese. Bake 2-3 minutes longer or until cheese is melted.


By Robin from Washington, IA


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