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.