Deluxe Nacho Platter

• 2 Tbsp. butter or margarine
• 1/2 c. chopped bell pepper
• 1 pkg. Lipton rice and sauce (Spanish)
• 1 (4 oz.) can green chilies, drained
• 1 c. chopped tomatoes
• 1/2 c. chopped onions
• 2 c. water
• 1/2 tsp. ground cumin
• 2 c. shredded Cheddar cheese
• 1 (7 oz.) corn tortilla chips
• 1/2 c. sliced, pitted ripe olives

1. In a medium saucepan, melt butter and cook onion and bell pepper over medium heat, stirring occasionally, 3 minutes or until tender.
2. Stir in water, rice and Spanish sauce and cumin; bring to a boil.
3. Reduce heat and simmer, stirring occasionally, 10 minutes or until rice is tender.
4. Stir in 1 cup cheese and chilies until cheese is melted.
5. Let cool slightly in a large round shallow broiler-proof baking dish.
6. Layer 1/2 each of the chips, rice mixture, tomatoes, olives and 1 cup cheese.
7. Repeat layering, ending with cheese.
8. Broil 1 minute or until cheese is melted.
9. Top with sour cream.

butter, bell pepper, rice, green chilies, tomatoes, onions, water, ground cumin, cheddar cheese, corn tortilla chips, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987049 (may not work)