Helen Lake’s Spanish Rice

• 1 cup uncooked rice
• 1 medium onion, chopped
• ¼ cup oil
• ½ tsp. Bill’s chicken seasoning
• 2 ½ cups canned tomatoes
• 1 cup boiling water
• ⅔ cup sliced green stuffed olives
• 1 cup grated cheese

Mix and pour into a 2 quart casserole covered dish. Put sliced pieces of cheese on top. Bake 1 (or 1 ½ hour if using brown rice) at 350° F, removing the lid for the last 30 minutes.