Categories: Rice, Mexican 
      Yield: 6 servings 
  
      1 c  RICE 
      2 c  WATER 
    1/4 t  SALT 
    2/3 c  MONTEREY JACK CHEESE, GRATED 
  1 1/4 c  PLAIN YOGURT 
      1 ea GREEN PEPPER, CHOPPED 
    1/3 c  CHEDDAR CHEESE, GRATED 
    1/2 c  CORN, COOKED 
    1/4 c  BLACK OLIVES, CHOPPED 
      1 x  CORN AND OLIVES ARE OPTIONAL 
      1 x  WHICH MEANS ADD THEM ONLY IF 
      1 x  YOU WANT TO. 
  
       Place water and salt in a saucepan that has a cover.  Bring to a 
       boil.  Add rice and cover. Cook over low heat for about 25 
       minutes until done.  Meanwhile, carefully grate the cheeses and 
       chop the green pepper and olives if you choose to use them. If 
       you like corn you can use some frozen corn according to the 
       instructions on the package.  When the rice is done put it in a 
       serving bowl, mix in the vegetables, the monterey jack cheese and 
       the yogurt.  Then stir in the cheddar cheese and cover the bowl 
       for a few minutes so the cheese can melt.