Cheesy Confetti Rice

• 1/4 cup butter
• 1 cup uncooked long-grain rice
• 1/4 cup chopped onion
• 2 1/2 cups water
• 1 (4 ounce) can diced green chiles, drained
• 1 tablespoon chicken bouillon
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sliced ripe olives
• 1/2 (4 ounce) jar diced pimento peppers, drained
• 2 tablespoons chopped fresh parsley

1. In a 2 quart saucepan over medium heat melt butter and stir in rice and onion. Cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.
2. Slowly add water, green chiles and chicken bouillon. Bring mixture to a boil, reduce heat and cover. Simmer until rice is tender, about 25 to 30 minutes. Stir in cheese, olives, pimientos and parsley.

butter, longgrain rice, onion, water, green chiles, chicken bouillon, shredded monterey jack cheese, olives, pimento peppers, parsley

Taken from www.allrecipes.com/recipe/22288/cheesy-confetti-rice/ (may not work)