1/2 c. butter
1 lg. onion, chopped fine
2 c. raw rice
2 c. boiling water
1 c. sliced stuffed olives
2 cans (1 lb. 4 oz.) each tomatoes
Dash of cayenne pepper
1 tsp. salt
1 1/2 c. grated cheese

Melt butter in a saucepan; add onion and cook until soft. Add rice, water, olives, tomatoes, cayenne, salt and cheese; mix well. Turn into two greased 2 quart casseroles, cover, and bake at 350 degrees for 30 minutes. Remove from oven, stir, and bake, uncovered, 45 minutes longer. Add a topping of cheese, if you like, after uncovering casserole.