Cheesy Tex-Mex Rice

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4 cups cooked and cooled rice (either brown or white rice is equally good here)

1 1/2 cups (6 oz) cheddar cheese

1 green pepper, diced small

1 16-oz can diced tomatoes and their juices (I like roasted tomatoes in this recipe)

1 cup fresh or frozen corn

1 2.25-oz can black olives, minced (about 1/2 cup minced)

1-3 teaspoons chili powder, to taste

1-3 teaspoons salt, to taste

Optional Extras: 1-2 diced sausage links, 1 cup shredded chicken, 1 cup black beans, 1/4 teaspoon cayenne, 1-2 teaspoons chiles en adobo

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