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2 cup Onion, Chopped
4 tablespoon Butter
4 cup Rice, Long Grain
2 cup Olives, Drained
3½ pound Tomatoes, Undrained
1 cup Green Pepper, Chopped
1 tablespoon Salt
1 teaspoon Chili
1 teaspoon Oregano
½ teaspoon Pepper
4 cup Water
3 cup 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 eight ingredients. Divide between 2 ungreased 13x9x2 baking pans. Divide water between 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.
4 tablespoon Butter
4 cup Rice, Long Grain
2 cup Olives, Drained
3½ pound Tomatoes, Undrained
1 cup Green Pepper, Chopped
1 tablespoon Salt
1 teaspoon Chili
1 teaspoon Oregano
½ teaspoon Pepper
4 cup Water
3 cup 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 eight ingredients. Divide between 2 ungreased 13x9x2 baking pans. Divide water between 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.
