Cut salami in 1/2"-1" chunks.
Dice all vegetables (except tomatoes, onions and olives).
To prepare small onions, when peeling, do not remove root ends: trim only.
Place salami chunks in the largest skillet you have, unoiled, and fry for a few minutes to cook out some of the fat.
Drain on absorbent paper.
Wipe out skillet with absorbent paper.
Place a few tablespoons of Planters Peanut Oil and 1 tbsp. Fleischmann's Margarine in skillet.
On medium high heat, brown quickly (do not saute) all vegetables (except olives and tomatoes), adding mushrooms last.
Add 2 cups raw rice and cook and stir for 2 to 3 minutes.
Arrange drained salami chunks, olives and cherry tomatoes on bed of rice and vegetables.
Add 5 cups of boiling water.
Cover tightly and simmer 20 mins. with absolutely no peeking.
If there is no lid to the skillet, make an airtight cover with aluminum foil.