1/2 c. rice
1 lb. ground beef
1/2 c. water
1 clove garlic, minced
2 tsp. chili powder
1/4 lb. natural cheddar cheese, cut in chunks
1/4 c. salad oil
1 (#2 1/2) can tomatoes
3/4 c. chopped raw onions
1 1/2 tsp. salt
1 c. rice olives, minced

Combine rice and salad oil in skillet. Cook over low heat, stirring constantly until rice is pale gold. Add beef and cook, stirring until meat loses its red color. Stir in tomatoes, water, onion, garlic, salt and chili powder. Cover and cook over low heat for about 40 minutes, or until liquid is absorbed and rice is tender. Stir in olives with chunks of cheese. Cover and heat about 10 minutes or until cheese melts. Makes 4 to 6 servings.