Rio Grande Rice Casserole


1 cup California ripe olive wedges
2 10-ounce packages frozen rice and broccoli in cheese sauce
1/4 cup picante sauce
1 teaspoon chili powder
2 tablespoon Mozzarella cheese, grated

Measure ripe olive wedges and reserve. Thaw rice and broccoli in microwave.
Transfer to a 1-quart casserole dish treated with non stick spray. Add reserved
olive wedges, picante sauce and chili powder. Mix well. Sprinkle with
Mozzarella cheese. Bake in preheated 350 F oven for 30 minutes, or until golden
brown and bubbly.

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