1 pkg. Uncle Bens long grain and wild rice with spices
1 medium can pitted ripe olives
1 (8 oz.) can mushroom stems and pieces
1 medium onion, diced
1 green pepper, diced
1 (28 oz.) can Contadina tomatoes
1 stick butter, melted
1/2 lb. American cheese, cubed
1 c. water (part of which is liquid from mushrooms)

Spread rice evenly on bottom of an 8 1/2 x 12 1/2 inch pan. Set aside package of spices. Cut olives in halves and spread over rice. Drain mushrooms (save liquid) and spread over olives. Spread onion and pepper over all. Place tomatoes in bowl and squeeze into small pieces. Spread over all. Sprinkle on cheese cubes and pour. Melted butter on top. Shake package of spices on top. Add enough water to mushroom liquid to make 1 cup. Pour over all. Cover and bake at 350 degrees for 1 hour.