1/2 lb. Italian bulk sausage
1/2 c. chopped onion
1 2/3 c. cold water
1/2 tsp. dried oregano leaves, crushed
1 2/3 c. Minute rice
2 tbsp. chopped parsley
1 c. Velveeta cheese, grated

Brown sausage and drain; add onions; cook until tender. Stir in water and oregano, bring to a boil. Stir in rice and parsley. Cover, remove from heat. Let stand 5 minutes. Fluff with fork. Stir in cheese.