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Autumn Garden Skillet

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon butter or margarine
1 10-ounce package frozen mixed vegetables, thawed and drained
1 (14 1/2-ounce) can peeled whole tomatoes, crushed
3 cups hot cooked rice
1 teaspoon garlic salt
1 teaspoon chili powder
1/8 teaspoon ground black pepper
1 1/2 cups (6 ounces) grated Cheddar cheese, divided use

1. Cook onion and green pepper in butter in 10-inch skillet until tender crisp.
2. Stir in mixed vegetables, tomatoes, rice, garlic salt, chili powder, black pepper and 1 cup cheese. Cook over low heat until heated through, stirring occasionally.
3. Top with remaining 1/2 cup cheese.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.