Ingredients

• 1 pkg (6.25 oz) Mexican rice with seasoning mix
• 2-1/4 cups water
• 2 tablespoons Blue Bonnet®-stick
• 1-1/2 cups shredded Monterey Jack cheese, divided
• 1 can (4 oz each) diced green chilies
• 1 can (2.25 oz each) sliced ripe olives, drained
• 1 egg, lightly beaten
• 1 medium tomato, chopped, optional
•   Chopped fresh cilantro and sour cream, optional

Directions

1. Preheat oven to 350°F. Prepare rice with water and Blue Bonnet according to package directions. Cool slightly.
2. Add 1 cup cheese, the chilies, olives and egg; mix until well blended. Spoon into 9-inch pie plate.
3. Bake 30 minutes, or until lightly browned. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes. Garnish with tomatoes, cilantro and sour cream, if desired. Cut into 9 wedges to serve.

Nutrition Facts

Amount per Serving

Calories

175

% Daily Value*

Total fat

15%

10 g

Saturated fat

21%

4 g

Cholesterol

13%

40 MG

Sodium

20%

478 MG

Carbohydrate

5%

15 g

Dietary fiber

4%

1 g

Sugars

0%

1 g

Protein

15%

8 g

Vitamin A

8%

Vitamin C

19%

Calcium

15%

Iron

5%