2 c Chopped onion
1/4 c Butter or margarine
4 c Uncooked long grain rice
2 cn Small pitted ripe olives.
– drained 2 cn Tomatoes with liquid (28 oz)
– cut up 1 c Chopped green pepper
1 tb Salt
1 ts Chili powder (or up to 2 t.)
1 ts Dried oregano
1/2 ts Pepper
4 c Water
3 c Shredded cheddar cheese
In a large skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. Divide between 2 ungreased 13″x9″x2″ baking pans. Stir 2 cups of water into each pan. Cover and bake at 350 for 1 1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5 to 10 minutes or until cheese melts.