Fiesta rice for a crowd
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped onion |
| ¼ | cup | Butter or margarine |
| 4 | cups | Uncooked long grain rice |
| 2 | cans | Small pitted ripe olives. drained |
| 2 | cans | Tomatoes with liquid (28 oz) cut up |
| 1 | cup | Chopped green pepper |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Chili powder (or up to 2 t.) |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Pepper |
| 4 | cups | Water |
| 3 | cups | Shredded cheddar cheese |
Directions
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 1½ hours. Uncover; sprinkle with cheese. Return to the oven for 5 to 10 minutes or until cheese melts.