Simmer in saucepan:

2 cans tomatoes (lg. size 303)
1 sm. chopped green pepper
1 sm. Jalapeno pepper, chopped
1/2 tsp paprika
2 stalks celery, chopped
1 tbsp. finely chopped onion

When they are tender add 1 cup rice (regular not Minute rice) and stir. Cook covered until rice is done. Add more water if necessary as rice cooks. Just before serving place 6 to 8 ounce cheddar cheese (cut into chunks) in rice mixture - stir slightly - cover and allow cheese to melt slightly before serving.