| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Rice/grains | 36 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”