Spanish Rice
| 1/2 cup Crisco | 5 small onions |
| 1/2 cupful grated cheese | 1 cupful hot water |
| 6 tablespoonfuls rice | Salt and red pepper to taste |
| 1 can tomatoes | 1/4 cupful chopped olives |
Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot water, tomatoes, olives, and onions cut in small pieces. Turn into a Criscoed fireproof dish and bake in moderate oven one hour, or until rice is tender.