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Cheesy Tex Mex Rice
Food & Drink
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
Combine all the ingredients in a big bowl, starting with one teaspoon each of the chili powder and salt (you can adjust later to taste). Stir until everything is evenly mixed, squishing the tomatoes against the side of the bowl as you go.
Set a cast-iron or nonstick skillet over medium heat. Add the rice mix and spread it evenly over the bottom of the pan. Cook for 30-40 minutes, stirring every five minutes. Be patient and don't be tempted to stir more frequently!
The cheese will melt and start to form a burnt-looking crust on the bottom of the pan. Every time you stir, scrape up this crust and mix it back into the rice. The whole dish will gradually pick up a deep, almost chocolate-like flavor from the seared cheese. (If you actually smell or see smoke, turn down the heat a little or scrape a little more frequently.) Taste it every so often during cooking and stir in more salt or chili powder as needed.
Let the rice cool a little before serving. The flavors are really at their best when the dish is slightly warmer than room temperature and it's even better the second day. The rice can be reheated in a slow cooker, a low oven (covered with aluminum foil), or in the microwave for a few minutes on HIGH. Leftovers will keep for one week.