Rice Tomato Casserole

1/4 cup butter or margarine

1 medium onion -- chopped

1 clove garlic -- minced

1/2 green pepper -- chopped

1 cup raw rice

2 8 oz. cans tomato sauce

1 1/2 cups boiling water

1 teaspoon salt

pepper -- freshly ground 1/3 cup ripe olives -- chopped

1 1/2 cups 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 remainer 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 F.) until hot and browned.