3 tbsp. salad oil
1 c. onion, chopped
1 1/2 lbs. ground beef
1 1/2 c. regular long-grain rice
1 (28 oz.) can tomatoes
1 (10 1/2 oz.) can condensed beef broth
3/4 c. dry white wine
2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. thyme leaves
Dash of cayenne pepper
1/2 c. grated Parmesan cheese
1/2 c. pimento-stuffed olives, sliced

Heat salad oil in 12 inch skillet. Add onion and cook until lightly browned, about 10 minutes. Add ground beef and rice, cook until meat is well browned, stirring frequently. Add tomatoes and remaining ingredients except cheese and olives, heat to boiling. Reduce heat, cover and simmer 20 minutes or until rice is tender, stirring occasionally. Stir in cheese and olives. Cook 5 minutes longer. Makes 10 servings.