Ingredients
- 28 up (cut)
- 950 ml water
- 475 gr long rice (uncooked grain)
- 350 gr cheddar cheese (shredded)
- 240 gr onion (chopped)
- 140 gr green pepper (chopped)
- 55 gr butter
- 8 gr salt
- 3 gr chili powder
- 2 gr oregano (dried)
- 1 gr pepper
- 2 packages pitted ripe olives
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 inchx9 inchx2 inch baking pans. Stir 2 cups of water into each pan. Cover and bake at 180ºC or 1.5 hours. Uncover; sprinkle with cheese. Return to the oven for 5 to 10 minutes or until cheese melts.
