2 c  Chopped onion
1/4 c  Butter or margarine
4 c  Uncooked long grain rice
2 cn Small pitted ripe olives.
- drained
2 cn Tomatoes with liquid (28 oz)
- cut up
1 c  Chopped green pepper
1 tb Salt
1 ts Chili powder (or up to 2 t.)
1 ts Dried oregano
1/2 ts Pepper
4 c  Water
3 c  Shredded cheddar cheese

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 13″x9″x2″ 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 to 10 minutes or until cheese melts.