Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Onion -- chopped
1/4 c Butter
4 c Uncooked long grain rice
2 Cans small pitted ripe olives --
- drained
28 oz Diced tomatoes (2 cans) --
- undrained
1 c Green pepper -- chopped
1 tb Salt
1 ts Chili powder -- up to 2 ts
1 ts Dried oregano
1/2 ts Pepper
4 c Water
3 c Cheddar cheese -- shredded
In a large skillet over medium heat, saute the onion in butter
until tender. Transfer to a large bowl. Stir in the next
8 ingredients. Divide between two ungreased 13x9x2" baking pans.
Stir 2 cups of water into each pan. Cover and bake at 350°F for
1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for
5 to 10 minutes or until cheese melts.
