Wild Rice Casserole

I got this recipe from my mom back in April when Lisa (remember my vegetarian friend? ;) ) came to visit. It's delicious and quite hearty. It's one of those things I would never have liked when I was younger (mostly because of the mushrooms), but I find that I'm not as picky as I used to be, and I even like the mushrooms in this recipe.

Also, the recipe my mom gave me has no directions other than length of time cooking (covered and uncovered) and temperature of the oven. So, these directions are how I chose to put it together. I'm sure you can do it however you prefer.

Wild Rice Casserole
Ingredients:
1 c. wild rice (Note: Wild Rice seems to come in 4 oz. boxes, so you need two. Also, the boxes have a spice packet inside which I just discarded.)
1 can (14.5 oz) petite diced tomatoes, juice included
1 bell pepper, diced (any color works, we used green this time)
1 package mushrooms, sliced
1 small can (2.25 oz) sliced black olives
1/2 onion, diced
1/4 c. olive oil (this seemed a bit much, so I put a little bit less)
1 c. boiling water
1 t. salt
pepper to taste
1 c. sharp cheddar cheese (we only had medium cheddar, and it tasted good, too)


Directions:
Preheat oven to 350 degrees. Start boiling some water on the stove. Cut up your bell pepper and onion. Pour rice into a 9x13 pan in an even layer. Sprinkle onions, bell peppers, mushrooms, and olives on top. Next, pour on tomatoes. Add the olive oil and boiling water, making sure all the rice is moistened. Sprinkle salt, pepper, and cheese on top. Cook, covered, for about 1 hour. Uncover and cook for 20-30 more minutes. Rice should be tender.