Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Chopped onion |
¼ cup | Butter |
4 cups | Uncooked long grain rice |
2 cans | (6 oz. ea.) small pitted ripe |
\N \N | Olives, drained |
2 cans | (28 oz. ea.) tomatoes with liquid, |
\N \N | Cut up |
1 cup | Chopped green pepper |
1 tablespoon | Salt |
1 \N | To 2 tsp. chili powder |
1 teaspoon | Dried oregano |
½ teaspoon | Pepper |
4 cups | Water |
3 cups | (12 oz.) shredded cheddar cheese |
"A delicious dish filled with eye-appealing colors and a taste that makes even a large batch disappear first." - Rita Wilken In a 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 degrees for 1½ hours. Uncover and sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.
From: "Taste of Home" Magazine, April/May 1995