Rice Tomato Casserole

• 1/4 cup butter or margarine
• 1 medium onions chopped
• 1 each garlic cloves minced
• 1/2 each green bell peppers chopped
• 1 cup rice raw
• 16 ounces tomato sauce
• 1 1/2 cups water boiling
• 1 teaspoon salt
• 1 x black pepper freshly ground
• 13 cup olives chopped, ripe
• 1 1/2 cups cheddar cheese grated

1. Heat the butter in a heavy saucepan, add the onion, garlic, green pepper and rice and cook, stirring, until lightly browned.
2. Reserve one-half cup tomato sauce and add the remainer to the rice mixture.
3. Add the boiling water and salt and pepper to taste.
4. Simmer, covered, until the liquid has been absorbed.
5. Line a greased one-quart casserole with half the rice, and sprinkle with the olives and one cup of the cheese.
6. Top with the remaining rice.
7. Pour the reserved tomato sauce over the top, sprinkle with the remaining cheese and bake in a hot oven, 400F (200C).
8. until hot and browned.

butter, onions, garlic, green bell peppers, rice, tomato sauce, water boiling, salt, black pepper, olives, cheddar cheese

Taken from recipeland.com/recipe/v/rice-tomato-casserole-35681 (may not work)