Cheesy Confetti Rice

¼ cup butter

1 cup uncooked long-grain rice

¼ cup chopped onion

2 ½ cups water

1 (4 ounce) can diced green chiles, drained

1 tablespoon chicken bouillon

1 cup shredded Monterey Jack cheese

¼ cup sliced ripe olives

½ (4 ounce) jar diced pimento peppers, drained

2 tablespoons chopped fresh parsley

In a 2 quart saucepan over medium heat melt butter and stir in rice and onion. Cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.

Slowly add water, green chiles and chicken bouillon. Bring mixture to a boil, reduce heat and cover. Simmer until rice is tender, about 25 to 30 minutes. Stir in cheese, olives, pimientos and parsley.