1 can (14.5 oz.) Mexican style stewed tomatoes
3/4 c. water
1/2 c. long grain rice
1/4 c. chopped onion
1 oz. (1/4 c.) lowfat shredded Cheddar cheese

In 1 quart baking dish, stir together tomatoes, water, rice and onion. Cover and bake in 350 degree oven for 45 minutes or until rice is tender. Sprinkle cheese over rice. Bake uncovered for an additional 5 minutes.

Makes 4 servings.