1 c. uncooked long, grain rice
1 c. sharp cheese, cubed (may use more, if desired)
1 sm. jar stuffed olives (I use juice, too)
1 c. tomatoes (I use canned tomatoes, juice too)
1 onion, chopped
3 tbsp. butter
1 c. water
Salt and pepper

Mix all ingredients (will be soupy) and pour into 1 1/2 quart casserole dish. Cover; bake at 350 degrees for 1 hour. Serves 6-8.