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Cheesy Tex-Mex Rice

kept byTia_Trate
recipe byThe Kitchn

Makes about 8 cups or 8-10 servings


4 cups cooked and cooled rice (either brown or white rice is equally good here)
1 1/2 cups (6 oz) cheddar cheese
1 green pepper, diced small
1 16-oz can diced tomatoes and their juices (I like roasted tomatoes in this recipe)
1 cup fresh or frozen corn
1 2.25-oz can black olives, minced (about 1/2 cup minced)
1-3 teaspoons chili powder, to taste
1-3 teaspoons salt, to taste
Optional Extras: 1-2 diced sausage links, 1 cup shredded chicken, 1 cup black beans, 1/4 teaspoon cayenne, 1-2 teaspoons chiles en adobo



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