6 to 8 quarts cooked rice 1 1/2 quarts sliced onion 1 1/2 quarts grated cheese 4 quarts strained tomato

2 cups drippings 2 to 4 cans pimento 2 tablespoons salt 2 teaspoons paprika

One and one-half quarts uncooked rice are required. Cook as Boiled Rice, reserving rice water for soup or bread making.

Melt drippings, add onion, and cook until slightly yellowed. Cover bottom of casseroles with rice, sprinkle with onion, cheese, chopped pimento, tomato, salt, and paprika; repeat, having the top layer of cheese. Cover, and bake an hour in moderate oven, adding rice water if too dry. Uncover for a few minutes at the last, in order to brown slightly.