Categories: Rice/grains 
      Yield: 36 servings 
  
      2 c  Chopped onion 
    1/4 c  Butter or margarine 
      4 c  Uncooked long grain rice 
      2 cn Small pitted ripe olives. 
           - drained 
      2 cn Tomatoes with liquid (28 oz) 
           - cut up 
      1 c  Chopped green pepper 
      1 tb Salt 
      1 ts Chili powder (or up to 2 t.) 
      1 ts Dried oregano 
    1/2 ts Pepper 
      4 c  Water 
      3 c  Shredded cheddar cheese 
  
  In a large skillet over medium heat, saute the onion in butter until 
  tender. Transfer to a large bowl. Stir in the next eight ingredients. 
  Divide between 2 ungreased 13"x9"x2" baking pans. Stir 2 cups of water 
  into each pan. Cover and bake at 350 for 1 1/2 hours. Uncover; sprinkle 
  with cheese. Return to the oven for 5 to 10 minutes or until cheese melts.