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.