1 c Rice
2 c Water
1/4 ts Salt
2/3 c Monterey jack cheese; grated
1 1/4 c Plain yogurt
1 Green pepper; chopped
1/3 c Cheddar cheese; grated
1/2 c Corn; cooked (optional)
1/4 c Black olives; chopped (optional)
Place water and salt in a saucepan that has a cover. Bring to a
boil. Add rice and cover. Cook over low heat for about 25 minutes
until done. Meanwhile, carefully grate the cheeses and chop the
green pepper and olives if you choose to use them. If you like corn
you can use some frozen corn according to the instructions on the
package. When the rice is done put it in a serving bowl, mix in the
vegetables, the Monterey jack cheese and the yogurt. Then stir in
the cheddar cheese and cover the bowl for a few minutes so the
cheese can melt.
