| 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 |
|
Small pitted ripe olives. |
|
|
drained |
| 2 |
|
Tomatoes with liquid, 28 oz |
|
|
cut up |
| 1 |
c |
Chopped green pepper |
| 1 |
T |
Salt |
| 1 |
t |
Chili powder, or up to 2 t. |
| 1 |
t |
Dried oregano |
| 1/2 |
t |
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
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