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green bell pepper, chopped
cheddar cheese, grated
Heat the butter in a heavy saucepan, add the onion, garlic, green pepper and rice and cook, stirring, until lightly browned.
Reserve one-half cup tomato sauce and add the remainder to the rice mixture.
Add the boiling water and salt and pepper to taste; simmer, covered, until the liquid has been absorbed.
Line a greased one-quart casserole with half the rice, and sprinkle with the olives and one cup of the cheese; top with the remaining rice.
Pour the reserved tomato sauce over the top, sprinkle with the remaining cheese and bake in a hot oven 400 degrees until hot and browned.