Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
1 4-ounce can chopped green chiles
2 cups warm cooked rice
2 1/2 cups (10 ounces) shredded Monterey Jack cheese
2 tablespoons chopped ripe olives
2 tablespoons diced pimiento
6 eggs, beaten
1 teaspoon salt
Combine chiles, rice, cheese, olives and pimiento. Press into bottom and sides of two greased 8-inch or 9-inch pie pans. Mix eggs and salt; pour over rice mixture. Bake at 350 degrees 25 to 30 minutes or until set. Cut into wedges.