Ingredients
2 cups chopped onion1/4 cup butter, cubed4 cups uncooked long grain rice2 cans (6 ounces each) small pitted ripe olives, drained2 cans (28 ounces each) diced tomatoes, undrained1 cup chopped green pepper1 tablespoon salt1 to 2 teaspoons chili powder1 teaspoon dried oregano1/2 teaspoon pepper4 cups water3 cups shredded cheddar cheese
Preparation
In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients.
Divide between two ungreased 13-in. x 9-in. 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 5-10 minutes or until cheese melts.
