1 1/4 c. chopped onion
1/4 c. butter
4 1/4 c. uncooked long grain rice
2 (6 oz. each) cans small pitted olives, drained
2 (28 oz. each) cans tomatoes with liquid, cut up
1 1/4 c. chopped green pepper
1 tbsp. salt
1 to 2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. pepper
4 c. water
3 c. (12 oz.) shredded Cheddar cheese

In a skillet over medium heat, sauté onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. Divide between two ungreased 13 x 9 x 2-inch baking pans. Stir two cups of water into each pan.

Cover and bake at 350°F for 1 1/2 hours. Uncover; sprinkle with cheese. Return to oven for 5 to 10 minutes or until cheese melts.

Makes 30 to 36 servings.