2 c. chopped onion
2 tbsp. butter
1 (32 oz.) jar good spaghetti sauce
3 c. water
1 lg. can tomatoes (about 3 c.)
1 tbsp. dried oregano
1 tbsp. basil
1 1/2 c. milk
4-6 oz. Monterey Jack cheese
3 c. cooked rice (preferably brown)

Saute onion in butter. Add spaghetti sauce, water, tomatoes, oregano and basil; simmer 20 minutes. Then on low heat add milk, cheese and rice. Serve when cheese melts.