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.