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Cheesy Tex-Mex Rice

Emma Christensen
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 cup

Corn, fresh or frozen

1

Green pepper

1 2.25 ounce can

Black olives

4 cups

Rice, cooked and cooled

1 tsp

Chili powder

1 tsp

Salt

1 1/2 cups

Cheddar cheese

1 16 ounce can

Diced tomatoes and their juices (i like roasted tomatoes in this recipe)