Parmesan Rice

1/2 cup chopped onion 2 T. butter or margarine 1 can tomatoes, cut up (28 oz) undrained 1 cup water 3/4 cup long grain rice 1/2 cup dry white wine or chicken broth 2 t. instant chicken bouillon granules Several dashes bottle hot pepper sauce Dash pepper 1/3 cup grated Parmesan cheese 1/2 cup small pitted ripe olives, drained

In a 3 quart pan cook onion in butter or margarine until tender but not brown. Stir in undrained tomatoes, water, rice, wine or broth, bouillon granules, pepper sauce and pepper. Cover. Simmer about 30 minutes or until rice is done and most of liquid is absorbed. Reserve 2 T. Parmesan cheese. Stir olives and remaining parmesan cheese into rice mixture. Heat through. Sprinkle with reserved parmesan before serving. Makes 8 servings Source: Lindsay International Inc.

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